From Chef David Myers of Comme Ca and Pizzeria Ortica in Southern California; SOLA and David Myers Cafe in Tokyo; Comme Ca at The Cosmopolitan of Las Vegas
3/4 cup olive oil
Bones and heads (gills removed) from fish for recipe
Shrimp shells from shrimp for recipe
2 onions, thinly sliced
2 shallots, sliced
1 bulb fennel, sliced
3 tomatoes, peeled, seeded, and chopped
4 cloves garlic, minced
For the Rouille
4 large egg yolks
1 tablespoon Dijon mustard
6 cloves garlic, halved and degermed
1 red chili, minced (more if desired)
1 teaspoon cayenne
8 ounces mild cooking oil (vegetable, canola)
1/4 cup white wine vinegar
1 medium Yukon gold potato (or other waxy variety), cut into 1-inch dice
Fine sea salt
1 fennel top from one bulb fennel
2 sprig thyme
1 bay leaf
1 pinch saffron threads
1 cup Pernod
3/4 pound mussels, cleaned and debearded
1 pound sea bass fillets, cut into 2-inch-wide pieces
1 pound snapper fillets, cut into 2-inch-wide pieces
3/4 pound fresh shrimp, peeled and deveined
1. Heat the olive oil in a large pot; add the fish bones and shrimp shells and saute for 5 minutes. Add the onions, shallots, tomatoes, and garlic. Cook over a low heat, stirring constantly for 5 minutes until vegetables are soft.
2. Add the sachet and the Pernod. Turn up the heat to high, and boil for about 3 minutes to allow the Pernod to evaporate.
3. Add enough water to cover and simmer for 40 minutes.
4. Blend mixture with an immersion blender and strain.
5. Place back into large pot, bring strained liquid to a boil, add fish, and reduce the heat to medium. Continue cooking for 2 to 3 minutes, then add mussels and shrimp.
6. Continue simmering for 2 minutes or until shrimp are cooked and mussels are open. Fish should be cooked but not breaking apart. Adjust seasoning to taste. Garnish with toasted baguette.
Make the Rouille
1. Cook the potato in a small pot in just enough salted water to cover the potatoes. When very tender, remove from heat and set aside (leave potatoes in water, in the pot).
2. Place yolks in a food processor with the garlic, mustard, chili, and cayenne. Cover and start processor, remove the potatoes from their liquid and add them to the food processor.
3. Begin adding the oil in a steady stream until all is incorporated. Add the vinegar and process until smooth. Season to taste. The rouille should be thick but not pasty. If necessary, add water, a few drops at a time and process until smooth.
4. Serve with toasted baguette slices to accompany bouillabaisse. The rouille can be enjoyed as a spread on the baguettes or stirred into the soup by the guest to enhance the spiciness and consistency of the soup.
Nutrition Facts: 406 calories, 19g protein, 8g carbohydrate, 30g fat (4g saturated fat), 1g fiber