Steamed bouillabaisse custard in saffron fish consommé with fennel purée

Since my youth, I have enjoyed egg custard steamed with meats, such as the lambs’ brains dish in the Neddy’s chapter. Several notions went into the creation of this dish: there was the inspiration of Japanese savoury custards known as cbawan musbi, using a variety of Australian fish. Then there was the French bouillabaisse, and the idea of combining this with custard. I bad heard of bouillabaisse being prepared in glass, and in a terrine set with a jelly, so why not a Japanese-style bouilla