Bouillabaisse With Rouille - cooking recipe

Ingredients

1 tbsp olive oil
2 small fennel bulbs, thinly sliced
2 None onions, coarsely chopped
3 cups fish stock
2 cans (14 oz each) diced tomatoes
Pinch None ground saffron
1 1/3 lbs white fish fillets, cut into bite-sized pieces
18 None mussels, scrubbed and bearded
None None FOR THE ROUILLE
1 None red pepper, roasted, seeded, peeled and chopped
2 slices white bread, crusts discarded, soaked in 1/4 cup water
1 clove garlic, crushed
1 None small red chili pepper, finely chopped
1 cup mayonnaise

Preparation

Heat the oil in a large saucepan on medium heat. Cook the fennel and onion for 5-10 mins, until tender and lightly browned.
Add the stock, tomatoes and saffron and bring to a boil. Reduce heat to low and simmer for 10 mins. Transfer to a food processor and puree until almost smooth. Season to taste
Return the puree to a clean saucepan and bring to a boil. Reduce heat to low. Add the fish and mussels. Simmer gently, covered, for 5 mins, until fish is tender and mussels have opened.
Meanwhile, for the rouille, place the pepper, bread squeezed of excess water, garlic and chili pepper in a food processor and process until smooth, Add mayonnaise and process until just combined. Serve with bouillabaisse.