We have a good supply of homemade seafood stock (made from crab, lobster, and fish bones left over from other meals) and have been mostly using it in dishes such as seafood risotto, seafood soup, or lobster corn chowder. It's time to try a bouillabaisse, the Provençal fish soup from the south of France, in particular, the port of Marseille.
We start by making croutons, cutting thick slices of rustic bread, brushing them liberally with olive oil, and baking them on a sheet at 400°F (200°C) until crisp and golden brown, about10 minutes, then rubbing them with garlic cloves and setting them aside.
We make a rouille that will go on the croutons by adding 1/2 cup of finely minced roasted, peeled, and seeded red bell pepper, two cloves of finely minced garlic, mayonnaise, and cayenne pepper.
Then, the fish. We go to the market and pick an assortment of whatever looks good, in this case, 1/2-1 pound (1/4 - 1/2 kg.) of mussels, oysters, halibut, shrimp, sea bass, grouper, catfish, and squid, all cut into 1 inch (2.5 cm) or so chunks.