Bouillabaisse from Rene Bistrot

Fish Stock:

2 lbs. fish bones
1 qt. water
1 qt. dry white wine
1 carrot peeled and diced
1 onion peeled and diced
½ leek cleaned and diced
1 cup diced celery
2 bay leaves
8 black peppercorns

Combine ingredients and bring to a boil, then simmer for 20 minutes, strain with a china cap and set aside.

Bouillabaisse:

1 onion diced
1 leek diced and cleaned (Use both the green and white part)
1cup celery diced
10 oz. diced tomato
2 tsp. saffron
1 oz. Pernod or any other anise liquor
4 oz diced fennel
2 oz. diced snapper
2 oz. diced tuna
3 oz. diced peeled shrimp
4 oz. diced mussels
3 oz. diced monkfish

Place all seafood in a large pot, top with the fish stock, cover and simmer for 8 minutes. Season to taste.

Rouille:

3 oz. olive oil
1 oz garlic puree
2 oz sundried tomato
Tabasco to taste
1 egg
1 tbsp. Dijon mustard.

Blend all ingredients in a blender until smooth, season to taste

Garlic Crouton:

1 large loaf ciabatta cut in ¼ inch pieces, brush with garlic butter, sprinkled with Parmesan, bake until brown.

To assemble dish, place the Bouillabaisse in a large bowl, croutons on top. Rouille on the side. Rouille is usually mixed with the hot Bouillabaisse to add extra flavor