Bouillabaisse and red pepper rouille sauce

Ingredients:

Bouillabaisse

• Six small (50/60) shrimp
• 90 g of fish (flounder or sea bass), sliced
• 100 gr. olive oil
• 3 mussels
• 30 g thinly sliced ​​fennel root
• 30 g thinly sliced ​​leeks
• 2 tsp chopped garlic
• 2 tsp chopped shallots
• 60 ml of white wine
• 240 ml seafood broth
• 30 g unsalted butter, softened
• 30 g chopped unripe green tomatoes
• 30 g chopped red tomatoes
• Chopped Italian parsley
• 2 toasted slices of baguette

Red pepper rouille

• 1 piece of baguette, 10 cm in size, torn into pieces
• 2 roasted sweet peppers, peeled
• 200 g of roasted corn kernels
• 1 liter of aioli

Preparation:

1. Heat a saucepan over medium heat. Season the shrimp and fish with salt and black pepper. Drizzle olive oil into the pan, then add the shrimp, fish, mussels, fennel, leeks, garlic, and shallots; cook, stirring, for 2 minutes.
2. Deglaze the bottom of the pan with white wine and reduce it slightly. Add the stock and cook until the mussels open. Stir in the butter and add the tomatoes.
3. Pour the bouillabaisse into a bowl and sprinkle with herbs. Serve with toast spread with roux.
4. Red pepper rouille:
   Yield: approximately 1.5 l.
   
   Place the baguette in a food processor and pulse until smooth. Add the peppers and corn and pulse until almost smooth. Add the aioli and pulse thoroughly.