Instructions: Preliminaries: Skin the fillets if you wish and cut them into even chunks, about an inch thick. (If you want the skin on, make sure it has been scaled.) Scrub the clams and rinse, if necessary. Wash the scallops to remove any sand.

Preheat the oven to 400 degrees and toast the croutons on a baking sheet until they are crisp and starting to color on both sides, about 10 minutes. Set aside until serving.

Starting the soup base; Heat the oil in the saucepan and stir in the onions, scallions and garlic. Cook over medium heat until soft, about 5 minutes. Add the tomatoes, wine, and fish stock, and then stir in the thyme, salt, and pepper. Bring quickly to the boil; meanwhile, taste and adjust seasonings. Cook at a gentle boil for 10 to 15 minutes, partially covered, while you are making the rouille.

Making the rouille: Tear the bread slice into pieces and put them in the work bowl of the food processor with the garlic cloves. Process until very finely chopped. Add the cooked potato, the canned pimiento, and 1/4 cup of broth from the soup pot, and process until completely smooth. Add the egg yolk, salt, black pepper and cayenne, and process until smooth. With the machine running, pour in the olive oil in a slow, steady stream - taking 1/2 minute or more - as the emulsion is formed and the sauce becomes completely smooth. Taste and adjust seasonings. Scrape the rouille into a bowl.

Finishing the stew/soup and serving: With the soup base at the boil, add all the clams and the saffron and cook for about 2 minutes. Add the fish and the scallops, return to a gentle boil, and cook for 2 to 3 minutes, just until the fish pieces are cooked through and opaque and all of the clams have opened (discard any that remain closed after sitting in the hot broth for several minutes). Stir in the chopped tarragon, taste and adjust the seasonings for the final time.

Spoon some rouille on half of the croutons (or on 2 or 3 per serving). Ladle portions of the seafood and broth into large soup bowls and place some rouille-topped croutons alongside each serving - or set them in the broth, if you like. Serve hot, with extra croutons and rouille on the side.

This recipe yields about 3 quarts, or enough to serve 6 to 8.

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