Bouillabaisse and Rouille Sauce

Name: Bouillabaisse and Rouille Sauce
Ingredients: 2 Fennel Bulb Trimmed fronds kept aside; 2 Fish Stock; 20 mls Shot Pernod; 1 sprig SuperValu Fresh Parsley Flat Leaf; 2 cloves SuperValu Garlic Crushed; 1 large SuperValu Leek White parts only and Sliced; 60 mls SuperValu Olive Oil; 2 SuperValu Onion Coarsely Chopped; 1 sprig SuperValu Oregano; 3 pinches SuperValu Saffron; 8 SuperValu Tomato Roughly Chopped; 1 tsp SuperValu Tomato Purée; 1 kg Monkfish cut into bite sized chunks; 1 kg Sea Bass Fillets cut into bite sized chunks; 1 kg SuperValu Baby Potatoes; 300 g SuperValu Mussels; 18 SuperValu Tiger Prawns; 2 Fresh Egg Yolks only; 250 mls SuperValu Olive Oil; 1 SuperValu Potatoes

supervalu.ie

This is my version of a traditional french fish soup that I learnt whilst working on cruise ships. It can be used as a seafood chowder with a little trick, crea

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