For the stock:
Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer
for 30 minutes. Strain
, reserving the stock, and cool in an ice water bath
. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
For the bouillabaisse:
In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel
, cook for 2 minutes. Deglaze
with the Pernod, and add the tomatoes, fish
, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood
and cook, covered for about 6 minutes until the clams
and mussels have opened.
For the rouille:
In a food processor, combine the roasted red pepper
, garlic, bread, egg yolk, Dijon, lemon juice
and salt and pepper. While the food processor
is still on, slowly drizzle
in the olive oil.
Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella
or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell.