Marseille-Style Bouillabaisse with Rouille Croûtons

Prepare all ingredients: dice the onion and shallots, slice the fennel, slice 4 garlic cloves, rough-chop the tomatoes, crush the fennel seeds, remove the pith from the orange peel, bloom both saffron portions in warm water, cut the baguette on the diagonal, and separate the fish heads and bones from the portioned flesh.

Make the rouille: pound the 3 garlic cloves with 1 teaspoon salt in a mortar to a smooth paste, then transfer to a bowl. Whisk in the egg yolks, mustard, and lemon juice. Slowly drizzle in the light olive oil while whisking constantly until thick and emulsified. Stir in the bloomed saffron with its liquid and the cayenne, adjust seasoning, cover, and refrigerate until needed.

Heat 3 tablespoons of extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Add the fennel, onion, and shallots and cook, stirring occasionally, for 8–10 minutes until softened and beginning to turn golden at the edges.

Add the sliced garlic, fennel seeds, tomato purée, and smoked paprika and cook, stirring constantly, for 2 minutes until the purée darkens slightly and is fragrant.

Add the chopped tomatoes and cook, stirring, for 5 minutes until they break down and the mixture is jammy.

Pour in the white wine and cook for 3 minutes, scraping up any browned bits from the base, until the alcohol smell dissipates.

Add the reserved fish heads and bones, cold water, bloomed saffron with its liquid, orange peel, bay leaves, and thyme. Bring to a vigorous boil over high heat, then reduce heat to medium and cook at a rolling simmer for 30 minutes.

Strain the broth through a fine-mesh sieve into a clean pot, pressing firmly on the solids to extract every drop. Discard the solids, return the strained broth to a simmer over medium-high heat, and season generously with salt and black pepper.

Meanwhile, brush the baguette slices with olive oil and rub with the 2 whole garlic cloves. Arrange on a baking tray and grill under a hot broiler for 2–3 minutes per side until deep golden and crisp.

Add the monkfish and any firmer fish pieces to the simmering broth first and cook for 3 minutes.

Add the remaining fish chunks, prawns, mussels, and clams to the pot, cover with a lid, and cook for 5–6 minutes until the mussels and clams have opened, the prawns are pink and opaque, and all fish registers an internal temperature of 63°C when checked with a meat thermometer. Discard any mussels or clams that have not opened.

Ladle the broth and seafood into wide, warmed bowls. Spread rouille generously onto the croûtons, float two on top of each bowl, scatter reserved fennel fronds over, and finish with a drizzle of extra-virgin olive oil.