Bouillabaisse Recipe A Taste of Provence French Seafood Stew

Ingredients

• 1 large egg yolk
• 1 clove garlic, minced
• 1/4 teaspoon saffron threads
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• Pinch of cayenne pepper
• Salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 leeks, white and light green parts only, sliced
• 2 fennel bulbs, cored and chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tomatoes, cored and chopped
• 1 teaspoon fennel seeds, crushed
• Pinch of saffron threads
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup Pernod
• 8 cups fish stock
• 1 pound firm white fish, such as cod or halibut, cut into 2-inch pieces
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound large shrimp, peeled and deveined
• 1/2 pound calamari, cleaned and cut into rings
• Fresh parsley, chopped, for garnish
• Crusty baguette slices, for serving