Bouillabaisse (French Fish Soup)

How to make Bouillabaisse, a French fish stew

Ingredients:
•2 Shallots
•1 small bulb Fennel
•2 Garlic cloves
•1 pinch of Saffron
•1 tbsp of Cayenne
•Lemon zest
•1 tbsp of Tomato paste
•1 cup of chopped Tomatoes
•1/4 cup of White wine
•Fish bones
•Sea bass
•Shrimps
•Shrimp peel
•Mussels
•Clams
•Scallops
•Water

Rouille:
•1 egg yolk
•1 Tbsp of mustard
•1 Tbsp of white wine vinegar
•Lemon juice
•Cayenne
•Saffron
•150ml of neutral flavored oil (I used grapeseed oil)
•2 garlic cloves chopped finely


Instructions:
First, chop the shallots, fennel and garlic. Sweat the vegetables until fragrant. Add Saffron, Cayenne and lemon zest. Cook for 1 min. Add Tomato paste and tomatoes and cook for 5mins. Add white wine and reduce. Add the fish bones and the shrimp peel (I got a whole fish (sea bass) and broke it down so I can use the bones for the soup. Same for the shrimps). Cover with water and cook for 40mins. Blend then strain. I blended the soup again but I added 1/4 cup of oil along with 1 tsp of xanthan gum just to thicken it a bit. Season with salt, cayenne and lemon juice.
I poached the fish bites in the soup. Seared some scallops and shrimps. Cooked some mussels and clams with white wine and then added the juice to enforce the sea taste.


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