Real Bouillabaisse (Bouillabaisse <em>Marseillaise</em>) Recipe

Ingredients (30)

• 1/2 cup (120ml) extra-virgin olive oil
• 1 large yellow onion (12 ounces; 340g), diced
• 1 large leek (1 pound; 450g), washed of any grit and diced
• 1 medium fennel bulb (8 ounces; 225g), cored and diced
• 5 medium cloves garlic, crushed
• 1/2 teaspoon whole fennel seeds
• 2 large pinches saffron threads
• One (2-inch) strip zest from 1 orange
• Large pinch cayenne pepper or other red chili powder
• 2 sprigs thyme
• 2 tablespoons (30ml) tomato paste
• 6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
• 2 pounds (900g) whole fish or fish bones and heads (see note)
• 2 cups (475ml) dry white wine
• 1/4 cup (60ml) Pernod or pastis (optional)
• 2 quarts (1.9L) boiling water, or more as needed
• 2 sprigs fresh flat-leaf parsley
• 1 bay leaf
• Kosher or sea salt and freshly ground black pepper
• 2 medium cloves garlic
• 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
• Large pinch cayenne pepper or other red chili powder
• Pinch saffron threads
• 1 large egg yolk
• Kosher or sea salt
• 1/2 cup (120ml) extra-virgin olive oil
• 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note)
• 1 pound (450g) mussels and/or crabs (optional; see note)
• Kosher or sea salt
• Baguette toasts, for serving