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1. Make the Sauce Rouille:
– Put the hot Fish stock or Clam broth into the bottom of a blender. Add the garlic, red hot pepper, salt, and bread. Blend until smooth.
– With the blender running, slowly add the olive oil and blend until the oil disappears. Set aside.
2. Cook the Onions, Leeks, and Fennel:
– Heat 1/4 cup of olive oil in a large pot over medium-high heat. Add the onions, leeks, and fennel, stirring to coat them with the oil.
– Cook on medium heat
until softened but not browned, about 10 to 15 minutes.
3. Add the Garlic, Tomatoes, and Aromatics:
– Stir in the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest.
– Cook until the tomatoes soften and break down, about 10 minutes.
4. Add the Fish:
– Bring 2 cups of water to a boil. Lay the Fish pieces over the vegetable mixture and pour in the boiling water and Clam juice or Fish stock.
– Bring to a boil, reduce to a simmer, and cook uncovered for about 5 minutes.
5. Add the Shellfish:
– Add the Mussels, Squid
, and/or Crab
, pushing aside the Fish to submerge the Shellfish in the liquid. Simmer uncovered for another 10 minutes.
– Season with freshly ground black pepper and more salt to taste. Remove the bay leaf, thyme sprigs, and orange zest from the broth.
6. Serve with Bread and Rouille:
– To serve, remove the Fish and Shellfish to a platter and keep warm. Place a slice of rustic French bread in each bowl, top with a dollop of the rouille sauce, and ladle the soup broth over the bread.
– Portion the fish and shellfish into the bowls and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 6 servings
Enjoy this authentic French dish with family and friends, love it! 
