Ingredients
1 onion
2 celery stalks
14 garlic cloves
2 medium potatoes, thinly sliced
Saffron
1 lb unpeeled shrimp, heads on
1 lb clean mussels
1 leek
2 c tomato paste
thyme
1 qt olive oil
2 egg yolks
water
salt
pepper
1/2 lb thick grouper filet
1/2 lb thick bass filet
cayenne
1 TBL paprika
2 lobster heads
drop of Pernod liquer
Preparation
Broth: Cut into small chunks and then brown onion, celery, leek and 6 garlic cloves. Add tomato paste, pinch of thyme, lobster heads, 3 qt water, salt and pepper. Boil slowly for 30 min, and then strain through chinois or fine sieve.
Fish: Cut grouper and bass filets into chunks. Put into skillet with thinly sliced potatoes. Add pinch of saffron, half a cup of cooled broth, drop of Pernod. Let fish marinate while preparing aioli.
Aioli: Puree remaining garlic cloves in blender then add egg yolks, paprika, salt, pepper, cayenne, saffron. Slowly pour olive oil into blender. Put one c of aioli into a stainless steel bowl. Keep remaining aioli to spread on toasted croutons served on side.
Cover fish in skillet with stock. Bring to boil on high. As soon as boils, reduce and simmer. Add mussels and shrimp. Let simmer until potatoes are cooked. Strain broth from skillet into aioli in the stainless steel bowl and whisk. Divide bouillabaisse into 4 dishes with shrimp and mussels on top. Add broth
