Bouillabaisse!

It's warm stew!  Get recipe after the break..

For the stew:

• 1 bulb fennel, sliced, top reserved
• 2 sprigs thyme
• 1 bay leaf
• Pinch of saffron threads
• 3/4 cup olive oil
• 2 onions, thinly sliced
• 2 shallots, sliced
• 3 tomatoes, peeled, seeded, and chopped
• 4 cloves garlic, minced
• 1 pound sea bass fillets, cut into 2-inch pieces, bones and heads reserved
• 1 pound snapper fillets, cut into 2-inch pieces, bones and heads reserved
• 3/4 pound fresh shrimp, peeled and deveined, shells reserved
• 3/4 pound mussels, cleaned and debearded
• Salt and pepper, to taste
• Toasted baguette, for garnish

For the rouille:

• 4 large egg yolks
• 1 tablespoon Dijon mustard
• 6 cloves garlic, halved
• 1 red chile, minced
• 1 teaspoon cayenne
• 1 cup vegetable oil
• 1/4 cup white wine vinegar
• 1 medium Yukon gold potato, cut into 1-inch dice and cooked, reserved in cooking liquid
• Fine sea salt, to taste

DIRECTIONS

For the stew:

Combine the fennel top, thyme, bay leaf, and saffron threads together in a sachet. Set aside.

Heat the olive oil in a large pot, and sauté the fish bones, heads, and shrimp shells for 5 minutes. Add the onions, shallots, tomatoes, and garlic. Cook over low heat, stirring constantly until the vegetables become soft, about 5 minutes.

Add the sachet and the Pernod, turn the heat to high and boil until the Pernod evaporates, about 3 minutes. Add enough water to cover, and simmer for forty minutes. Remove sachet from the mixture, blend and strain it.

Place the mixture back into the large pot, bring to a boil, and add the sea bass and snapper. Reduce heat to medium and cook for 2-3 minutes, then add the mussels and shrimp. Continue simmering until the shellfish is cooked, about 2 minutes. Adjust seasoning to taste.

For the rouille:

In a food processor, blend together the egg yolks, garlic, mustard, chile, and cayenne. Add the potatoes and blend. Begin adding the oil in a steady stream until all is incorporated. Add the vinegar, and process until smooth. Season to taste with salt. If the rouille is too pasty, add a few drops of water to smooth it out. Serve spread on toasted baguette slices or stirred into the stew.

recipe originally by the daily meal 

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