Bouillabaisse

Ingredients

• 1 bulb fennel, sliced, top reserved
• 2 sprigs thyme
• 1 bay leaf
• Pinch of saffron threads
• 3/4 Cups olive oil
• 2 onions, thinly sliced
• 2 shallots, sliced
• 3 tomatoes, peeled, seeded, and chopped
• 4 cloves garlic, minced
• 1 Pound sea bass fillets, cut into 2-inch pieces, bones and heads reserved
• 1 Pound snapper fillets, cut into 2-inch pieces, bones and heads reserved
• 3/4 Pounds fresh shrimp, peeled and deveined, shells reserved
• 3/4 Pounds mussels, cleaned and debearded
• Salt and pepper, to taste
• Toasted baguette, for garnish
• 4 large egg yolks
• 1 Tablespoon Dijon mustard
• 6 cloves garlic, halved
• 1 red chile, minced
• 1 Teaspoon cayenne
• 1 Cup vegetable oil
• 1/4 Cup white wine vinegar
• 1 medium Yukon Gold potato, cut into 1-inch dice and cooked, reserved in cooking liquid
• Fine sea salt, to taste

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