Bouillabaisse

To prepare the fish stock, heat a large, heavy pot over medium heat and add the olive oil.

Gently sauté the shallots, leeks and fennel until softened, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the tomato paste and cook until toasted, about 1 minute. Deglaze the pan with Pernod and reduce by half of its original volume.

Mix in the tomatoes, saffron, fish bones, water, thyme, parsley and bay leaves. Bring to a boil and reduce the heat to a simmer. Cook, uncovered, for about 45 minutes.

Strain the stock through a fine sieve and discard the solids. Return the stock to the pot and gently simmer, skimming any impurities that surface to the top, until it has reduced to about 6 cups, approximately 30 minutes.

To prepare the soup, heat a large, heavy soup pot over medium heat and add the olive oil. Gently sauté the leek and fennel until tender, 5 to 6 minutes. Add the garlic and cook an additional minute.

Stir in the potatoes, tomatoes and stock. Bring to a boil and reduce the heat to a simmer. Cook for 10 minutes to soften the potatoes.

Add the mussels and fish and simmer, covered, until the mussels are open and the fish is just cooked through, about 4 minutes.

Stir in the shrimp, and add the lemon juice, basil and tarragon. Season with salt and pepper to taste.

To serve the soup, ladle the broth and seafood into bowls. Place a dollop of Red Pepper Rouille in the center and serve with French bread.