Bouillabaisse-Style Seafood Stew with Rouille and Gruyère Croutons

Step 1Prepare the rouille by blending egg yolks, garlic, roasted red pepper, and saffron in a food processor. Slowly drizzle in olive oil until the mixture is emulsified. Season with salt and cayenne pepper to taste, then set aside.

Step 2Heat olive oil in a large pot over medium heat. Add sliced fennel and diced onion, sautéing until soft, about 5 minutes. Add minced garlic and cook for an additional minute.

Step 3Stir in diced tomatoes, white wine, fish stock, saffron, bay leaves, and orange zest. Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld.

Step 4Gently add the chunks of white fish to the pot, cooking for 5 minutes. Then, incorporate the mussels and shrimp, continuing to cook until the mussels open, about 5 minutes more.

Step 5While the stew simmers, toast the thick bread slices until golden. Sprinkle with grated Gruyère cheese and broil until the cheese is melted and bubbly.

Step 6Ladle the stew into bowls, topping each with a dollop of rouille. Serve with the Gruyère croutons on the side for dipping.