Bouillabaisse

Ingredients

• 800 grams mixed fish fillet (such as gurnard, scorpion fish, red mullet, monkfish, ready to cook, skinless)
• 2 white Onions
• 4 Garlic cloves
• 2 tablespoons freshly chopped Parsley
• 3 Tomatoes
• 1 Fennel bulb
• 6 tablespoons Olive oil
• 1 teaspoon Fennel seed
• 400 milliliters dry White wine
• 600 milliliters Fish stock
• 1 small can Saffron threads
• 1 tablespoon Lemon juice
• Salt
• Cayenne pepper
• 1 slice stale White bread
• 2 Garlic cloves
• 1 generous pinch ground Saffron
• ½ teaspoon Sea salt
• 1 Egg yolk
• 1 generous pinch sharp Mustard
• 200 milliliters Olive oil
• 1 generous pinch Tomato paste
• 1 teaspoon Lemon juice
• white, freshly ground Pepper
• 2 tablespoons Thyme (for garnish)
• 1 Baguette

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