Bouillabaisse with rouille

Ingredients

• Bouillabaisse
• 1 tablespoon olive oil
• 2 small fennel bulbs, finely sliced
• 2 onions, roughly chopped
• 3 cup (750ml) fish stock
• 2 400g cans chopped tomatoes
• pinch of ground saffron
• 600 gram white fish fillets, cut into bite-sized pieces
• 18 mussels, scrubbed and de-bearded
• Rouille
• 1/2 cup roasted capsicum
• 2 slice white bread, crusts discarded, soaked in 1/4 cup water
• 1 clove garlic, crushed
• 1 small red chilli, finely chopped
• 1 cup (300g) mayonnaise