# What You Need:
→ Fish & Seafood
01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)
→ Vegetables & Aromatics
06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste
→ Liquids
21 - 3/4 cup dry white wine
22 - 6 1/4 cups fish stock or water
→ For the Rouille
23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water
27 - 3.5 oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste
→ To Serve
30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling
# How-To Steps:
01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Sauté for 8 to 10 minutes until softened without browning.
02 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, peppercorns, and season generously with salt and pepper. Cook for 5 minutes to meld flavors.
03 - Pour in white wine; simmer gently for 2 minutes. Add fish stock or water and bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes to develop a rich broth.
04 - Strain broth through a fine sieve, pressing on solids to extract maximum flavor. Discard solids and return clear broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm fish pieces first; cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer an additional 5 to 6 minutes until seafood is cooked and mussels open, discarding any unopened shells. Adjust seasoning as needed.
06 - In a bowl, whisk together egg yolk, garlic, chili, saffron with soaking water, and mustard until smooth. Gradually drizzle in olive oil while whisking continuously until thick and mayonnaise-like. Season with salt.
07 - Ladle the stew into warmed bowls, garnish with fresh parsley, and accompany with toasted baguette slices drizzled with olive oil and a generous spoonful of rouille on the side.
