1) In a stainless steel stockpot heat the olive oil over medium heat and sweat the onions, leeks, garlic, fennel and celery for 20-25 minutes until soft. Try to avoid any coloring of the vegetables.
2) Increase the heat and add the fish chunks constantly stirring until the fish falls apart for about 7-10 minutes.
3) Add the Pernod and inflame insuring that the alcohol burns, then add white wine, tomatoes, bouquet garni and orange peel. Lower the heat to prevent burning and continue stirring for another 5 minutes.
4) Add water and bring to a boil, then simmer for 20 minutes. No stirring is necessary.
5) Pass the mixture in small batches through a food mill, discarding the fish scraps each time. Season to taste with salt and pepper. This is your base for the bouillabaisse.
Cut sculpin into medium chunks, or any other fish with skin and bones that can give a gelatinous texture to the stock.
Assorted fresh fish should be scaled, gutted, filleted and cut into two - three bite pieces: red snapper, monkfish, red mullet, sculpin, striped bass, grouper.
Calamari should be cut in rings. Prawns should be head on.
1) Place the first 7 ingredients in a robot coupe food processor and blend until smooth.
2) With the machine running add the oil drop by drop until the mixture reaches mayonnaise like consistency.
3) Season with lemon juice, salt and pepper to taste.
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