<http://schema.org/recipeInstructions>
" Make Rouille (see direction step 8 below) and transfer to bowl; set aside. Preheat oven to 400 degrees F. Brush bread on one side with 2 tablespoons oil, transfer to baking sheet, and toast about 7 minutes, or until golden brown. Set toasts aside. 4. Meanwhile, in Dutch oven, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring frequently, about 5 minutes, or until the onion is tender. Add fresh fennel and saut\u00E9, stirring frequently, about 7 minutes, or until crisp-tender. Add wine and 2 1/2 cups water and bring to a boil over high heat. Add clams and cover. Cook checking for doneness occasionally about 5 minutes, or until clams just open. The clams will open at different times, remove them as they open and discard any that do not open. Set clams aside; cover loosely to keep warm. Add Pernod and bring to a boil. Add tomatoes, orange zest, fennel seeds, and salt and bring to a boil. Add monkfish. Reduce to a simmer, cover and cook 10 minutes. Add shrimp and cover. Cook 3 minutes, or until shrimp are just cooked through. Return clams to pan and cook just until heated through. Remove orange zest strips if desired (they&amp;#039;re perfectly edible). Spread Rouille over toasts. Divide fish and shellfish among 8 wide shallow soup or pasta bowls and ladle broth over top. Float 2 toasts in each bowl and serve. Rouille: In small pan of boiling water, blanch 3 peeled whole garlic cloves for 2 minutes, drain. Transfer to food processor and add 3/4 cup light mayonnaise, 1 roasted red pepper (preferably home made), 1 tablespoon tomato paste, 1 teaspoon red hot pepper sauce, and 1/4 teaspoon salt, and process until smooth."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28118/bouillabaisse-4097/>