INGREDIENTS
20
Clams
2
Monkfish, medium
20
Mussels
2
Seabass, medium
1/2 lb
Shrimp, jumbo
1
bunch Basil + stalks
1 handful
Fennel fronds
3
Garlic clove
1 1/4
Lemon
1 28 ounce can
Tomatoes, whole
1
Bouillabaisse
3 cups
Fish stock or vegetable broth, good quality
3 tbsp
Mayonnaise
1
Saffron aioli
1/4 tsp
Kosher salt
1 pinch
Saffron
1
Olive oil
2 tbsp
Olive oil
4
slices Bread, crusty artisan
1/2 cup
White wine