Bouillabaisse - Marseille fish soup

Ingredients:

For the ruy sauce:

• 1/2 cup mayonnaise
• 1/4 cup chopped canned roasted sweet peppers, thoroughly drained
• 2 tbsp. extra virgin olive oil
• 1 tbsp. freshly squeezed lemon juice
• 1 coarsely chopped garlic clove
• Sea salt

For the bouillabaisse fish soup:

• 675 g white fish (e.g. cod, monkfish or sea bass), cut into 7.5 cm pieces.
• 4 plum tomatoes, halved lengthwise
• 450 g of king prawns in the shell
• 450 g mussels in shells
• 6 tbsp. extra virgin olive oil
• 2 tbsp tomato paste
• 500 ml canned clam juice
• 1 wide strip of orange zest
• 1 head of fennel, pre-cut into quarters, core removed and thinly sliced
• 1 large shallot, thinly sliced
• 2 cloves garlic, finely chopped
• Sea salt
• A small pinch of crushed saffron
• 1/2 cup dry white wine
• Freshly ground pepper
• 1 baguette, sliced ​​and toasted
• 2 tbsp finely chopped parsley

Preparation:

1. Prepare the rouille sauce: Place the mayonnaise, red pepper, olive oil, lemon juice, garlic, and a pinch of salt in a blender and blend until smooth. Transfer the sauce to a small bowl and refrigerate.
2. Prepare the bouillabaisse: Grate the tomato pulp on a coarse grater so that only the skin remains (by the way, don’t throw it away).
   
   Peel and gut the shrimp, reserving the shells and tails for the broth. Peel the mussels and remove the stringy strands. Refrigerate the seafood.
3. Prepare the broth: In a large saucepan, heat 3 tablespoons olive oil over medium-high heat.
   
   Add the shrimp shells and tails and cook for about 3 minutes, until they turn bright red. Add the tomato paste and stir for about 30 seconds, until dissolved.
   
   Add clam juice, 4 cups water, tomato skins, orange zest and 1/4 cup chopped fennel.
   
   Bring the mixture to a boil, reduce the heat to medium, and simmer for 12-15 minutes, until the liquid has reduced to 4 cups. Strain the broth through a fine sieve over a bowl, straining out any solids. Set the broth aside.
4. Wipe out the pan and heat the remaining 3 tablespoons olive oil in it over medium heat.
   
   Add the remaining fennel, shallot, garlic, and a pinch of salt. Partially cover and cook, stirring occasionally, for 5 minutes, until the fennel begins to soften. Add the pureed tomato pulp and cook for about 2 minutes, until the mixture thickens slightly.
   
   Add the saffron and stir, then add the wine and simmer for 4 minutes, until the liquid has reduced by about a third. Add the stock and bring back to a boil.
5. Add the mussels to the pan, cover, and cook for 4 minutes. Add the thick fish pieces and cook, covered, for another 2 minutes.
   
   Add the remaining fish and shrimp, cover, and cook for 3-4 minutes, until the mussels open and the fish and shrimp are cooked through. (Remove any unopened mussels.) Season with salt and pepper.
6. Spread the baguette with rouille sauce and serve with the bouillabaisse. Sprinkle the soup with parsley.