Bouillabaisse - cooking recipe

Ingredients

2 None red peppers, roasted, skin and seeds removed
1/4 cup fresh breadcrumbs
3 None red chili peppers, chopped
3 cloves garlic, crushed
2 tbsp olive oil
3 None tomatoes, chopped
1 None fennel bulb, trimmed, sliced
1 None leek, trimmed, sliced
1/4 tsp saffron
6 cups seafood or fish stock
1 cup white wine
1 lb firm white fish fillets, cubed
12 oz shrimp, peeled and deveined, tails intact
12 oz mussels, scrubbed and de-bearded
4 oz scallops
1 tbsp chopped fresh parsley
None None Crusty bread, to serve

Preparation

For the rouille, place red peppers, breadcrumbs, 1 clove of crushed garlic and 1 chopped chili pepper in a food processor or blender and process until well blended. Set aside.
Heat oil in a large saucepan on high heat. Add tomatoes, fennel, leek, remaining 2 cloves crushed garlic and 2 chopped chili peppers, if desired, and saute for 2-3 mins, until tender. Stir in saffron and cook for 1 min.
Add stock and wine and bring to a boil. Reduce heat to low and simmer for 10 mins. Season to taste.
Add seafood and parsley to soup. Cook for 4-5 mins until seafood is tender and cooked through. Serve bouillabaisse with rouille and crusty bread.