Deconstructed Bouillabaisse - cooking recipe

Ingredients

Bouillabasse
1 tablespoon olive oil, plus more for sauteing the fish
1 small onion, thinly sliced
1/2 fennel bulb, thinly sliced and fronds reserved for garnish
kosher salt
fresh ground black pepper
1 garlic clove, sliced
1 (14 1/2 ounce) can petite diced tomatoes, drained
1/2 cup white wine
2 1/2 cups fish stock
1 teaspoon saffron
1 bay leaf
1 dozen rock shrimp, peeled and deveined
1 dozen mussels
1 - 1 1/2 lb chilean sea bass, cut in 4 pieces
Toasts
0.5 (6 ounce) baguette, sliced 1/4-inch thick (use one which is slightly stale, about one day old)
Rouille
1 cup mayonnaise
2 garlic cloves
1/2 lemon, zested
1/2 lemon, juice of
5 slices jarred roasted red peppers
kosher salt
fresh ground black pepper

Preparation

Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes.
Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce.
Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning.
Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden.
Arrange baguette slices on a cookie sheet and bake in a preheated 350\u00b0F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth.
Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.