*When picking out the fish make sure to ask the fishmonger to clean and fillet your fish, have him save the heads, tails, and carcasses.  Cut the fish into 4 x 2 1/2 inch pieces.

"Rouille" Sauce

1 tablespoon "Peperoncino" flakes or sweet chilli flakes, to your taste
3 Garlic cloves
2 Egg yolks hard boiled
1/2 cup Extra virgin olive oil (A. O. C. Provence suggested)
1 Red bell pepper, roasted, peeled, seeded and coarsely chopped
1/2 cup Hot fish stock
1/2 cup Soft white bread, pulled into bits
1/4 teaspoon French sea salt (fine) 

1. Put hot fish stock into the bottom of a blender.
2. Combine all the ingredients, except for the oil.
3. Blend until very smooth.
4. With the blender still running, add olive oil slowly.

Bouqet garni:

tablespoons Flat-leaf parsley, finely chopped
2 Sprigs fresh parsley
3 Sprigs fresh thyme
1 Bay leaf
1 teaspoon Fennel seeds
1 Orange zest (2-3 inches long)
All wrapped in a cheesecloth

Recipe instructions:

1. Rinse the fish heads, tails, and carcasses in cold water.
2. Break the carcasses into pieces.
3. Set aside.
4. In a large stockpot (1 1/2 gallon capacity), put 1/2 cup of extra virgin olive oil over medium heat, then add the leeks and cook until soft brown but not brown.  Then add the carrot and celery stirring occasionally.
5. After 6 minutes add fish heads, tails and carcasses, cover with cold water.
6. Bring to boil, skimming occasionally, then reduce the heat to low, partially cover, and simmer for 2 hours. 
7. Strain the fish broth through a conical strainer ans set aside to cool.
8. Discard all of the fish heads and carcasses.
9. Clean the stock pot, heat the remaining 1 cup of olive oil over medium heat, add the onions and saute' for a minute. 
10. Add tomatoes, garlic, bouquet garni, saffron, salt, and pepper.
11. Cook for 15 minutes, then add the fish broth and hot water.
12. Bring to a boil, then reduce the heat to medium-low and simmer for 40 minutes.
13. Bring the broth back to a furious boil.
14. Keep the broth  boiling furiously so the oil emulsifies.
15. Add the red snapper, red grouper, turot and haddock then boil uncovered over very high heat for 8 minutes.
16. Shake the pot to prevent sticking.
17. Add bluefish, mackerel, and lobster tails, continue to boil hard for 6 minutes.
18. Add more boiling water if necessary to cover the fish.
19. Shake the pot occasionally to prevent sticking. Note: The fish should be left at room temperature for 20 minutes before addint them to the broth.  Put the fish in one at a time, allowing a few seconds for the broth to adapt to the temperature change.
20. Carefully remove the fish from the broth with a slotted spoon and spatula or skimmer and transfer to a large bowl or deep platter.
21. Arrange the fish on the platter more or less in the order in which you put them into the pot.
22. Keep them warm by covering with a sheet of aluminum foil.
23. Strain the broth through a fine mesh strainer into a large bowl, disarding what doesn't go through.
24. Sprinkle the fish and soup with the parsley.
25. To serve, place the toasted bread in the bottom of each individuas soup bowl, spoon the broth over all.
26. Pass "Rouille" sauce at the table for guests to stir into the bouillabaisse, then serve the fish on a serving platter.