Classic French Bouillabaisse with Rouille

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until translucent. Follow with garlic, leek, and fennel, cooking until softened but not browned.

Add tomatoes, orange peel, bay leaves, thyme, and saffron. Stir to combine, allowing the ingredients to release their fragrances for 2 minutes. Pour in the fish stock, bring to a gentle simmer, then reduce heat and let it develop for 20 minutes.

While the broth simmers, prepare your seafood. Ensure all fish is evenly cut, shells are scrubbed, and squid is properly cleaned.

Add firm white fish first, followed by shellfish 3 minutes later, and finally squid for the last 2 minutes. The fish should be just cooked through and flake easily.

In a food processor, blend garlic, roasted pepper, bread soaked in water and squeezed dry, egg yolk, and saffron. With the motor running, slowly drizzle in olive oil to form a thick sauce. Season with salt.

Ladle the hot seafood stew into wide, shallow bowls. Place a dollop of rouille on top or serve it on the side with slices of grilled sourdough bread.