Marseille Bouillabaisse Taste the Mediterranean - Seafood Portal

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (approx. 200g)
• 2 leeks, white and light green parts only, chopped (approx. 200g)
• 4 cloves garlic, minced
• 1 fennel bulb, chopped (approx. 250g)
• 2 carrots, chopped (approx. 150g)
• 2 stalks celery, chopped (approx. 100g)
• 1 teaspoon fennel seeds (5 ml)
• 1/2 teaspoon saffron threads (a pinch)
• 1 (28 ounce) can crushed tomatoes (800g)
• 8 cups fish stock (or seafood broth) (approx. 2 liters)
• 1 cup dry white wine (e.g., Sauvignon Blanc or Picpoul) (240 ml)
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and freshly ground black pepper to taste
• 1 pound firm white fish fillets, such as cod, halibut, or monkfish, cut into 2-inch pieces (450g)
• 1 pound mussels, scrubbed and debearded (450g)
• 1 pound clams, scrubbed (450g)
• 1/2 pound large shrimp, peeled and deveined (225g)
• 1/2 pound calamari, cleaned and sliced into rings (225g)
• Optional: 1/2 pound red mullet or other small whole fish, scaled and gutted (225g)
• 2 slices baguette, crust removed
• 1/4 cup milk (60 ml)
• 1 egg yolk
• 1/4 teaspoon saffron threads
• 1/2 cup olive oil (120 ml)
• Pinch of cayenne pepper
• Salt to taste
• Crusty baguette slices, toasted