Heat your Dutch Oven over medium heat. When hot, cover the bottom with olive oil and allow the oil to heat up.

Add onion and garlic and sweat until fragrant, making sure they don’t pick up too much color, about 3-5 minutes. Then add celery, carrot, fennel, and saffron and continue sweating until fragrant but not soft, 2-3 minutes.

Add in potatoes, stock, and crushed tomatoes, stirring to combine.

Turn the heat down to a simmer and reduce until thickened, stirring occasionally. This should take about 20-30 minutes. Season to taste with salt and pepper.

While the soup is simmering, preheat your oven to 400F. Brush your bread with olive oil and toast in the oven on a Sheet Pan until golden brown, about 4-6 minutes.

Next, prepare rouille by combining garlic, roasted red pepper, egg yolk, lemon juice, saffron, and salt in a food processor or blender.

Blend until smooth, then add the olive oil in a slow stream until emulsified. Season to taste. The rouille will make about 2 cups. Refrigerate any leftovers for up to 4 days.

When the soup has thickened to stew consistency, add the shrimp, followed by the clams and mussels.

Cook until the clams and mussels are opened, about 3-4 minutes. Stir in the scallops and turn off the heat. Stir in Pernod and adjust seasoning to taste.

Ladle bouillabaisse into Entrée Bowls and garnish with basil and fennel fronds. Spread the Rouille on your toasted bread and serve with the bouillabaisse.