Bouillabaisse and How to Make Fish Stock HD

Bouillabaisse (Provencal Fish Soup) and How to Make Fish Stock 2 whole branzini -- scaled, gutted, gills removed, filleted, skinned (use the heads, skin, and bones for stock / use fillets for soup) Stock: green tops from 1 large leek tops from 2 large fennel bulbs 1 celery rib a few sprigs of thyme 1 bay leaf 1 tsp whole black peppercorns 7 cups water Soup: 1/4 cup olive oil, plus more as needed White and pale green parts of 1 large leek, diced 2 large fennel bulbs, diced 1 red, yellow, or orange pepper, diced 2-3 garlic cloves, minced pinch of saffron 2 star anise 14.5 can dice tomatoes 2/3 cup dry white wine strained fish stock from above recipe 2 Tbsp heavy cream Rouille: pinch of saffron 1 tsp lemon juice 1 garlic clove, grated on a microplane zester 1/2 cup mayo Good bread, brushed with olive oil and toasted for serving Thanks to the Antique Shop in Newton for providing vintage serving dishes for this soup! http://theantiqueshopma.com/ Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitche... TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/