Method

Rouille: whisk egg yolks, garlic paste and saffron water. Slowly drizzle in olive oil, whisking constantly to form a thick aioli. Add lemon juice and salt. Refrigerate.
About 5 min
Sweat onion, leek and fennel in olive oil over medium heat for 12 minutes until softened. Add garlic and tomato paste; cook 3 minutes. Add crushed tomatoes, saffron water, thyme, bay, orange zest.
About 11 min
Pour in white wine and Pernod; boil 2 minutes. Add fish stock. Bring to a boil and simmer 20 minutes.
About 11 min
Add the firmest fish first (monkfish). Simmer 5 minutes. Add medium fish (red mullet, sea bass) and cook 3 minutes. Add prawns, mussels and clams last; cook 3–4 minutes until shells open. Discard any that don't open.
About 11 min
Taste the broth — it should be deeply savoury, saffron-golden and complex. Adjust seasoning.
About 11 min
Serve in the traditional manner: first pour the golden broth into wide bowls with some seafood. Spread rouille on croûtons and float them on the soup. The diner stirs the rouille into the broth.
About 3 min

Nutrition per serving (estimate)

Contains: eggs, fish, shellfish