Bourride: Provencal mussel, shrimp and codfish soup

YIELD: 6-8 servings

For marinated fish:
1 lb. codfish, cut into fourths
½ lb. bay scallops
1 lb. Manila clams, scrubbed
½ lb. shrimp, peeled
¼ cup olive oil
2 cloves garlic, chopped
1 big pinch saffron
1 small handful basil
1 orange, zested and juiced
½ cup pastis (an anise-flavored aperitif)

For broth:
½ fennel bulb, julienned
½ onion, sliced
2 carrots, julienned
½ red pepper, julienned
4 cloves garlic, chopped
2 tsps. saffron
4 canned tomatoes, chopped
2 cups white wine
1 qt. fish broth
½ cup pastis

For rouille (an aioli-like French sauce):
2 egg yolks
2 tsps. sea salt
large pinch saffron
2 tsps. sweet paprika
2 garlic cloves
1 Tbsp. Sriracha
2 tsps. red wine vinegar
½ cup canola oil

To serve:
2 egg yolks
16 slices French bread, toasted

1.    For marinated fish: Place all seafood in non-reactive bowl and toss with olive oil, garlic, saffron, basil, orange zest, orange juice and pastis. Chop any fennel fronds and toss with seafood. Marinate fish overnight.
2.    For broth: Sauté fennel, onion, carrots and pepper in olive oil until soft with no color, about five minutes. Add garlic and saffron and cook until fragrant, about one minute. Add tomatoes, white wine, fish broth and pastis. Bring to a boil then simmer for 30 minutes. Chill broth overnight.
3.    For rouille: Place egg yolks, salt, saffron, paprika, garlic cloves, Sriracha and vinegar into food processor and puree until smooth. Slowly add oil. Adjust seasonings and chill overnight.
4.    When ready to prepare: Bring broth to a boil, add seafood and marinade and cook until done, about five to 10 minutes depending on the thickness of the seafood. Nicely arrange seafood in serving tureen. Whisk together egg yolk and ½ cup of rouille. Ladle in one cup hot fish soup and whisk until smooth and creamy. Whisk egg mixture into the pot and then pour over fish in tureen.