Fish Fumet

• 1 carrot, diced
• 1 celery rib, diced
• ½ onion, diced
• ½ lemon, sliced
• 1-2 small fish bones (any type)
• 4 peppercorns
• sprig of rosemary
• sprig of thyme
• sprig of parsley
• bay leaf
• 1½ quarts water

For Base

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 small carrot, chopped
• 1 celery stalk, chopped
• ½ onion, chopped
• ½ fennel bulb, chopped
• 2 medium tomatoes, chopped
• 1 cup white wine
• 1 tbsp saffron threads
• 8 cups fish fumet (or fish stock)

For Bouquet Garni

• 2 bay leaves
• 4 peppercorns
• sprig of thyme
• sprig of parsley
• sprig of rosemary

Rouille

• ¹⁄₈ tsp saffron threads
• ¼ tsp hot water
• 1 cup mayonnaise
• ¼ cup extra virgin olive oil
• ½ tsp lemon juice
• 2 tsp minced garlic
• ½ tsp cayenne pepper

To Finish (Per Portion)

• 1 tbsp olive oil
• 4-6 oz white fish
• 4 tbsp butter, divided
• 4-6 shrimp, peeled & deveined
• 6-8 mussels
• 2 tbsp finely-diced carrot
• 2 tbsp finely-diced celery
• splash of Pernod (anise-flavored) liqueur
• microgreens to garnish (optional)
• grilled or toasted bread

Make Fish Fumet

Make Base

1. Heat olive oil over medium-high heat in a medium pot
2. Add garlic, carrots, celery, fennel and onion. Saute for 5 minutes, or until softened. Season with salt and pepper
3. Add tomatoes and wine. Bring to a boil, and allow to reduce by half. This will take 5-7 minutes
4. Tie bouquet garni ingredients together in a piece of cheesecloth. Add to the pot with the saffron threads and fumet (or fish stock). Bring to a simmer and cook for 20 minutes

Make Rouille

1. Meanwhile, combine saffron and hot water in a small cup and let stand for 1 minute
2. Add all ingredients except oil in a blender. Begin to blend, and drizzle oil in slowly. Transfer into a bowl, and set aside to refrigerate until use

Finish Base

1. Remove the base from heat. Remove and discard the bouquet garni
2. With an immersion blender (or, with a regular blender, but allow the base to cool to room temperature first), puree until smooth

Cook Seafood & Finish (per portion)

1. Cook seafood per individual portion. In a small saute pan, heat 1 tbsp olive oil on medium-high. Add white fish, skin-side-down, and allow to sear about 4-5 minutes until the fish is 90% cooked on one side. Add 2 tbsp butter to the pan, and flip. Allow the butter to melt, and baste the top of the fish with the butter as it cooks 1 more minute
2. Meanwhile, heat a few ladles full of base in a small pot. Add mussels, shrimp, celery and carrots. Cover and let simmer about 2 minutes. Remove from heat, add 1 tbsp of butter and a splash of Pernod
3. Transfer base and seafood into a large bowl (or, serve in the same small pot)! Stir in 2 tbsp of rouille into the base, top with the seared white fish, and spoon another tbsp of rouille on top of the fish. Garnish with microgreens (optional), and serve with grilled or toasted crusty bread on the side