Bouillabaisse Soup


To make the aioli, put the tips of garlic, salt, egg and egg in a food processor and blend until smooth. Slowly pour the olive oil until the mixture is thick and emulsified. Add the lemon juice and mix briefly to combine. Set aside.Heat half the olive oil in a large saucepan, fireproof, add the onion, leek, garlic and tomatoes and saute until golden brown and withered. Add the thyme, fennel and orange zest. Add the boiling water and remaining oil, add the fish and seafood (except the mussels or clams) and half the saffron.

Return to boil, reduce heat and simmer for 10-12 minutes or until fish is opaque. Add the mussels and clams, if using, and cook for 3-4 minutes until they open. Discard any that do not.Pour contents of pan through a strainer into a large bowl. Remove the fish in a large soup, hot serving dish. With a slotted spoon, press down on the onion, fennel, thyme and tomatoes in a strainer, then discard them.

Pour broth back into the pan rinse, bring to a boil and cook over very high heat for 5 minutes until emulsified, then whisk in half the garlic mayonnaise. Add hot potatoes and stir in the Pernod. Pour about a quarter of the mixture over fish.Put a croute on the side of each bowl of soup, then add a generous tablespoon of aioli to each. Mix remaining harissa aioli and the remaining saffron to create a sauce rouille scarlet. Add a spoonful of rouille to croutes. Serve the hot soup into each bowl.When soup is finished, the fish and serve hot potatoes with any remaining aioli and rouille
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