Bouillabaisse

Ingredients

• 1 pcs Carrot
• 1 tbsp Tomato Paste
• 0.25 tsp Saffron
• 700 ml Fish Stock
• 300 g Mussels
• 6 pcs Baguette
• 1 pcs Onion
• 2 pcs Celery
• 1 pcs Fennel
• 5 pcs Garlic
• 2 pcs Bay Leaves
• 200 ml Dry White Wine
• 4 pcs Thyme
• 250 g Red Potatoes
• 250 g Cod Fillets
• 180 g Shrimp
• 2 tsp Kosher Salt
• 0.25 tsp White Pepper
• 3 tbsp Mayonnaise
• 0.5 tsp Paprika
• 1 pcs Lemon
• 2 tbsp Parsley
• 3 tbsp Olive Oil

Method

1. Finely dice {onion}, {celery}, and {carrot}, thinly slice {fennel} and {red_potatoes}, mince {garlic}, cut {cod_fillets} into large pieces, and pat {mussels}, {shrimp}, and {cod_fillets} dry so they cook cleanly and brown lightly rather than steam.
2. Heat {olive_oil} in a large Dutch oven over medium-low heat, add {onion}, {celery}, {carrot}, and {fennel}, season with {kosher_salt}, and sweat until softened, glossy, and sweet-smelling without taking on color. Stir in {garlic}, {tomato_paste}, and {saffron} for a brief bloom until fragrant and brick red.
3. Add {dry_white_wine} to the pot over medium heat and reduce until the raw alcohol smell fades and the liquid looks syrupy, scraping up the fond. Add {fish_stock}, {thyme}, {bay_leaves}, and {red_potatoes}, season again with {kosher_salt} and {white_pepper}, then simmer gently until the potatoes are nearly tender and the broth tastes concentrated.
4. Toast {baguette} in a skillet or oven until the edges are golden and crisp so the slices stay firm in the soup.
5. Stir {mayonnaise}, {garlic}, {paprika}, {olive_oil}, and a little {lemon} together until smooth and vivid, then taste and brighten with a pinch of {kosher_salt}.
6. Bring the broth to a gentle simmer over medium-low heat, add {mussels}, {cod_fillets}, and {shrimp}, season lightly with {kosher_salt}, cover, and poach just until the {mussels} open, the {shrimp} turn pink and springy, and the {cod_fillets} turn opaque and begin to flake.
7. Discard {bay_leaves} and {thyme}, ladle the hot stew into bowls, top with {parsley}, squeeze over {lemon}, and serve with {baguette} spread with {mayonnaise} rouille for a bright, fragrant finish.