California Fish Stew with Saffron Rouille

Pour the hot shrimp broth over the braised vegetables. If using two Dutch ovens, divide the vegetables and broth evenly between them. Cover and simmer for 30 minutes, until the vegetables are tender and the broth is deeply flavored.

About 20-25 minutes before serving, remove the thyme sprig and bring the stew to a gentle boil. Add the mussels and cook until heated through, about 10-12 minutes. Add the raw shrimp and cook until pink and opaque, about 5-7 minutes. Add the fish last and simmer just until it flakes easily, about 5 minutes. Taste before adding salt, since the bouillon and rouille are already seasoned.

Make the rouille while the stew simmers. Roast the red bell pepper at 450°F for about 20 minutes, then peel, stem, and seed it. In a food processor, blend the roasted pepper, almonds, egg yolk, saffron tea, garlic, lemon juice, olive oil, and salt until smooth. With the machine running, slowly drizzle in the grapeseed oil until thick and creamy. Add the roasted habanero strips a little at a time, tasting after each addition, until the heat level is right.

To serve, divide the seafood and vegetables evenly among bowls and ladle the hot broth over the top. Spread rouille on garlic-rubbed sourdough toast and serve it alongside the stew. If using a salmon head, remove it before serving and save the cheeks as a special bite.