Recipe courtesy of James Smith, Christine’s Executive Sous Chef.Yield is 8 servings.
Put the egg yolk, chopped bread, garlic, saffron, paprika and Dijon in a small food processor.
Process the mixture until smooth.
With the machine on, drizzle in the olive oil and process until thick.
Season with salt and pepper and cover with plastic until ready to use.
Heat olive oil in a large pot.
Add the onion, fennel and leek and sauté for about 6 minutes or until softened.
Add the garlic and stir.
Cook for 1 minute.
Deglaze the pot with white wine.
Add the stock, chopped tomatoes, bay leaves, thyme sprig and saffron and bring to a boil on medium-high heat.
Add the mussels and scallops, cover the pot and simmer for 4 minutes.
Add the shrimps and pieces of grouper, cover and simmer for 4 minutes longer.
Stir in the chopped fresh chervil and season to taste with salt and pepper.
Toast the baguette slices.
Put a large dollop Saffron Mayonnaise on each of the toasted baguette slices.
Serve these toasts on top of the Bouillabaisse.