American Bouillabaisse with Rouille Sauce

Prep time : ---20 minutes --- Cooking time : ... 50 minutes --- Makes 6 servings
1-----------------medium-sized yellow onion , chopped
2 ----------------medium-sizze carrots , peeled and thinly slices
1 ----------------large leek , halved lengthwise , thoroughly washed and thinly sliced
2 ---------------medium-sized tomatoes . coref , seeded and chopped
1 ---------------cup dry white wine
4 ---------------bottles (8 ounces each) clam juice
6 ---------------cups fish broth
2 ----------------pinches saffron threads , crumbled
2 ---------------pounds mussels in the shell
1 ---------------dozen littleneck clams in the shells
1/2 ------------pound boneless halibut , cut into 1 -1/2 pieces
1/2 -------------pound boneless scrod , cut into 1 -1/2 inch pieces
1/2 ------------pound bay scallops
1/2 ------------pound large shrimp . peeled and devined .
1) In a large 8-quart Dutch oven over moderately high heat , bring all ingredients except fish , shellfish and rouille to a boil . Reduce heat to mederately low and simmer , uncovered , for 30 minutes .
2) Strain the broth , discard vegetables , return broth to the pot , bring to boil .
3) Add clams and mussels , reduce the heat to moderately low and simmer , covered until shells open --- about 5 minutes . Discard any mujssels and clams that do not open . Add fish and simmer , uncovered , 5 minutes or more .
4) Divide fish and shellfish among 6 large heated soup bowls , ladle in broth and top each serving with 2 tablespoons rouille , if desired .
ROUILLE :
Prep time :--- 10 minutes --- cooking time : ---20 minutes ---Makes 1 -1/2 cups
1 -----------------cup roughly chopped pimientos
1 -----------------medium-size Idaho potato , peeled and thinly sliced
4 -----------------cloves garlic
1/4 --------------teaspoon dried thyme , crumbled
2 -----------------cups fish broth
6 -----------------drops hot red pepper sauce
1/2 ---------------teaspoon salt
1/4 ---------------cup olive oil
1) In a 2-quart saucepan over high heat , bring pimientos , potato , garlic , thyme and broth to boil . Reduce heat to moderately low and simmer , uncovered until potato is tender --- about 20 minutes . Strain broth , reserving vegetables .
2) In a food processor ; puree vegetables and 1/4 cup broth . Add red pepper sauce and salt . With the processor running , drizzle in oil until thick and creamy .