French Provençal Bouillabaisse with Saffron Rouille & Whole Grain Croutons

Ingredients

• 8 oz sea bass fillets, skin-on, cut into 2-inch pieces
• 8 oz mussels, cleaned and debearded
• 4 oz large shrimp, peeled and deveined
• 3 tbsp extra virgin olive oil, divided
• 1 medium yellow onion, diced
• 1 small leek, white part only, sliced
• 1 small fennel bulb, thinly sliced, fronds reserved
• 4 cloves garlic, minced
• 1 can (14 oz) san marzano tomatoes, crushed by hand
• 2 1/2 cups fish stock, or seafood stock
• 1 tsp orange zest, finely grated
• 1/2 tsp saffron threads, steeped in 3 tbsp warm water
• 1 tsp dried thyme
• 1 whole Bay leaf
• 1/4 tsp red pepper flakes
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper
• 2 oz whole grain baguette, sliced diagonally
• 1 large egg yolk, for rouille
• 1 clove garlic, for rouille
• 1 tbsp fresh breadcrumbs, for rouille
• 1/8 tsp cayenne pepper, for rouille

Instructions

1. 1

   Toast baguette slices at 400°F for 5-6 minutes until golden; set aside for croutons

2. 2

   Heat 2 tbsp olive oil in a large pot over medium heat; sauté onion, leek, and fennel until softened, 8 minutes