Positively, Absolutely, Not Real Bouillabaisse

Ingredients

• ½ cup olive oil
• ¼ teaspoon coarse sea salt
• 1 teaspoon freshly squeezed lemon juice
• 1 fresh red chile, stem removed and seeded
• 3 large cloves garlic, peeled
• 1 large red bell pepper
• 1 recipe Rouille, recipe follows, optional
• + 20 more ingredients
• • 1 clove garlic, cut in half
  • 1 baguette, sliced
  • 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature
  • 8 ounces mussels, cleaned and beards trimmed, at room temperature
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, crushed
  • ¹/₁₆ teaspoon saffron
  • 1 (3-inch) piece orange peel, optional
  • ¼ cup fresh flat-leaf parsley, chopped
  • 1 (14 ½-ounce) can diced tomatoes, undrained
  • ½ cup dry white wine
  • 1 teaspoon coarse sea salt, divided
  • 3 ounces fennel bulb, coarsely chopped
  • 6 ounces onion, coarsely chopped
  • ½ cup olive oil, divided
  • 6 cups water
  • ½ teaspoon whole black peppercorns
  • 1 teaspoon coarse sea salt
  • 4 whole fresh bay leaves
  • 1 pound raw fish heads, bones, tail, and lobster tail shell

1. For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strai...

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