Chicken Bouillabaisse - cooking recipe

Ingredients

Bouillabaisse:
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1 teaspoon lemon zest
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon saffron threads
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
4 chicken thighs, skinned and trimmed of excess fat
5 Yukon Gold potatoes, peeled and halved
1/2 (14 ounce) can diced tomatoes
3/4 cup water
1/2 cup dry white wine
10 ounces kielbasa sausage, cut into 4 pieces
1 tablespoon chopped fresh tarragon
2 teaspoons anise-flavored liqueur (such as Pernod(R)) (optional)
Rouille:
2 large cloves garlic, peeled
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 egg yolk
1/2 cup olive oil
salt to taste (optional)

Preparation

Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.