Bouillabaisse with Red Pepper Rouille | Williams Sonoma

Ingredients

• 1/4 cup (1/2 oz./15 g) finely diced day-old sourdough bread (without the crust)
• 1 garlic clove, coarsely chopped
• 2 Tbs. minced roasted red bell peppers
• 1 Tbs. rice vinegar
• 1 Tbs. cider vinegar
• 1 cup (8 fl. oz./250 ml) vegetable oil
• 2 Tbs. ice water
• 2 Tbs. extra-virgin olive oil
• 2 leeks, white part only, thinly sliced
• 1/2 fennel bulb, trimmed, cored and diced
• 2 plum tomatoes, diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 1 cup (8 fl. oz./250 ml) dry white wine
• 2 cups (8 fl. oz./500 ml) water
• 1 lb. (500 g) littleneck or similar clams, scrubbed
• 4 hake or pollock fillets, each about 4 oz. (125 g)
• Kosher salt, to taste
• 1/4 cup (1/3 oz./10 g) chopped mixed fresh herbs, such as parsley, cilantro, tarragon, chervil and mint
• Coarse country bread slices, toasted, for serving