For the Bouillabaisse:1. In a large pot, sweat in olive oil, the onion, stalks of celery, leek, garlic, BG, fennel for 20 minutes.2.
Add the fish bones, sweat for 10 more minutes.3.
Add tomato paste and cook for 5 minutes.4.
Add the Pernod and white wine, reduce to until dry.5.
Add 2 quarts of water or enough to cover the fish bones and bring to a boil.6.
Lower heat to a simmer.7.
Add the fresh plum tomato, saffron and anis star.8.
Cook slowly for 20 to 30 minutes, skimming.9.
Grind everything in a food mill.10.
Strain through large whole china cap, pressing the bones to capture all the flavor.11.
Set broth aside and discard the bones.
For the Rouille:1. In a bowl add the mashed potato, chopped garlic, 1 yolk, salt and white ground pepper to taste.2.
Pour in the olive oil (slowly and in a stream), while whisking to create an emulsion.4.
Add in the dissolved saffron for color and flavorFor the Garlic Crouton:1. Slice baguette into 1/4" slices.2.
Rub with garlic clove and broil until golden brownTo Serve:1. Transfer broth to clean pot and bring to a boil.2.
Add what you like to the broth (clams, mussels, fish and potato, fennel, leeks and diced tomato, etc.)
, and cover.3.
Ladle into bowls and garnish with chopped parsley.5.
Serve rouille in a ramekin on the side.6.
Place garlic croutons around the ramekin.