Last night's attempt worked very well. I have a basic method that I follow, and you can find it here. Shortcuts might make a good soup, but that soup will lack, I think, the depth of flavour that this one achieves. Stock first, then strain, start again with onions and fennel, pastis, and later cook the fish. Kind of like making demi glace after making veal stock, then Sauce Espagnole. Are you lost yet?
If I get it together I'll write this particular one's recipe - changeth the day changeth the recipe - down later this long weekend. Apparently my 'official' recipe has made it into my friend Molly's about-to-be-published memoir...with attribution, which is nice. And apparently a disguised version of me* makes it in too, in a 'relationships' chapter. Oh boy. Hopefully it really is disguised. New territory for me. Is this how Hemingway's friends felt?
The rouille met with the Frenchy's approval. I made the mayonnaise with pretty fruity olive oil so the flavour was strong, and I have never been to the south of France, so I wasn't sure. Plus a garlic clove and saffron, slathered on bread, then dunked.
* Update: Yeah. Disguised? Not. Goodbye friendship.