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Ingredients

Fish Stock:

• 1 pound raw fish heads, bones, tail, and lobster tail shell
• 4 whole fresh bay leaves
• 1 teaspoon coarse sea salt
• 1/2 teaspoon whole black peppercorns
• 6 cups water

Stew:

• 1/2 cup olive oil, divided
• 6 ounces onion, coarsely chopped
• 3 ounces fennel bulb, coarsely chopped
• 1 teaspoon coarse sea salt, divided
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 (3-inch) piece orange peel, optional
• 1/16 teaspoon saffron
• 8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature
• 8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature
• 2 cloves garlic, crushed
• 1/4 teaspoon cayenne pepper
• 8 ounces mussels, cleaned and beards trimmed, at room temperature
• 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature

To Serve:

• 1 baguette, sliced
• 1 clove garlic, cut in half
• 1 recipe Rouille, recipe follows, optional

Description

Food Network Invites You To Try This Positively, Absolutely, Not Real Bouillabaisse Recipe From Alton Brown.

Food Network