Bouillabaisse
	500 g    sand whiting fillets   500 g    red snapper fillets   500 g    salmon fillets   250 g    heads and bones from above   12 large    prawns, green   .25 tsp    saffron threads   125 ml    dry white wine   .25 cups    olive oil   1 medium    onions   1 medium    leeks   4 cloves    garlic   1 bulbs    fennel   1 stalks    celery   1 tsp    thyme   1 tsp    tarragon   1 tsp    orange zest   24   mussels, black   400 g    tomatoes, tinned     ROUILLE   20 g    bread, stale   2 cloves    garlic   1   egg yolk   .25 tsp    paprika   1 pinch    cayenne pepper   .25 cups    olive oil   .25 cups    vegetable oil     1 Prep: Finely chop onion, leek (white part only), garlic, fennel, celery, thyme, tarragon. Cut fish into 40mm pieces. Clean and debeard mussels. 2 Peel and de-vein prawns leaving tails intact; reserve heads and shells. Rinse and drain prawn heads, shells, fish heads and bones under water to remove any blood. Place heads, shells and bones in a saucepan with 2 litres of water, bring to the boil then lower heat and simmer for 30 minutes, skimming scum from surface. Carefully strain stock into a bowl; you will need 1.5 litres for soup and 1/4 cup for rouille. 3 Combine saffron and wine and stand for 10 minutes. Heat olive oil in a large saucepan, add onion, leek and garlic and stir over medium heat for 2-3 minutes. Add fennel and celery and cook for 2-3 minutes, then add wine mixture, herbs and orange rind and simmer until wine evaporates. Add reserved stock and simmer for about 10 minutes. 4 Add salmon pieces and mussels to soup, cover and cook for 5 minutes, or until mussels are open. Stir through tomato and season to taste. Take off the heat and add the remaining fish pieces, along with the prawns. 5 Ladle into containers. Cool in refrigerator and freeze. 6 Defrost well before heating gently in a moderate-slow oven for 15-20 minutes.   Servings: 6 Preparation time: 40 minutes Cooking time: 30 minutes   Copyright © 2006, The Gourmet Saint