- In a bowl, combine the lemon juice and saffron. In a small food processor, purée the garlic, egg yolks, saffron-infused juice, salt and cayenne pepper. While processing, drizzle in half the olive oil, then add the remaining oil. The rouille should have the texture of a thick mayonnaise. Adjust the seasoning. Refrigerate.
- In a large pot over medium heat, soften the leek and garlic in the oil for 2 minutes. Deglaze with the anise liqueur. Add the stock or broth and potatoes. Season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 5 minutes. Add the fish and shellfish. Bring back to a boil. Cover and remove from the heat. Let sit 5 minutes. Adjust the seasoning. Sprinkle with parley. Serve with lemon wedges and toasted baguette slices, which diners can spread.