Striped Bass with Tomato Soup and Rouille - Andrew Zimmern

Ingredients

• 1/3 cup olive oil
• 2 ribs celery, sliced
• 1 onion, sliced
• 4 garlic cloves
• 2 tablespoons tomato paste
• Bouquet garni of 1 bay leaf, 3 sprigs fresh thyme, 3 sprigs fresh oregano, 2 sprigs basil
• 1/2 teaspoon saffron threads
• 1 fennel bulb, cut in 6ths
• 22 ounces San Marzano whole tomatoes, tomatoes cut in half
• 1 1/2 cups dry white wine
• 8 cups fish stock
• 1 whole striped bass, cleaned
• 1 baguette, sliced
• 2 tablespoons minced parsley, for garnish
• 4 egg yolks
• 1 tablespoon Dijon mustard
• 1 clove garlic
• A large pinch of saffron, steeped in 1 tablespoon water
• 1 tablespoon lemon juice
• 1 fire-roasted red pepper, peeled, seeded and chopped
• 1 cup vegetable oil
• 1 cup olive oil
• 2 tablespoons tarragon leaves, minced