Bouillabaisse

Ingredients

• 1 kg (2.2 lbs) mixed firm white fish fillets (monkfish, sea bass, halibut), cut into chunks
• 500g (1 lb) mussels, scrubbed and debearded
• 500g (1 lb) large shrimp or langoustines, shell-on
• For the broth: 4 tbsp olive oil
• 1 large fennel bulb, thinly sliced (fronds reserved)
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, chopped (or 1 can crushed)
• 2 tbsp tomato paste
• 1 cup (240ml) dry white wine or Pernod
• 1 liter (4 cups) fish stock
• 1 large pinch saffron threads
• 1 tsp dried thyme
• 1 bay leaf
• Zest and juice of 1 orange
• Salt, black pepper, cayenne to taste
• For rouille: 3 garlic cloves
• 2 egg yolks
• 1/2 tsp cayenne
• 1 tbsp lemon juice
• 200ml good olive oil
• 1 pinch saffron dissolved in 1 tbsp warm water
• Thick baguette slices, grilled or baked, for serving

Instructions

1. 1Make the rouille: In a food processor, blend garlic, egg yolks, cayenne, lemon juice, and saffron water until smooth. With the motor running, slowly drizzle in olive oil until thick and emulsified like a slightly rusty-orange mayonnaise. Season with salt. Refrigerate.
2. 2Start the broth: Heat olive oil in a large pot over medium heat. Add fennel and onion, cook 10 minutes until soft. Add garlic, cook 2 minutes. Add tomato paste, cook 2 more minutes until it darkens.
3. 3Add chopped tomatoes, white wine or Pernod, fish stock, saffron, thyme, bay leaf, and orange zest. Bring to a boil, then simmer for 20 minutes. Use an immersion blender to partially blend the broth — you want it slightly textured, not smooth. Strain if you prefer a cleaner broth. Season assertively with salt, pepper, and cayenne.
4. 4The classic Marseille method: bring the broth to a rolling boil. Add the firmest fish first (monkfish). Cook 3 minutes. Add remaining fish pieces and shrimp. Cook 3 minutes. Add mussels last — cover and cook 2 minutes until all are open. Discard any mussels that don't open.
5. 5Grill or bake baguette slices with olive oil until golden and crisp. These are your croutons.
6. 6To serve in the traditional style: ladle the broth into wide bowls first. Arrange the seafood in the center. Place 2 croutons on the rim. Pass the rouille separately so each person smears it generously on the croutons and drops them into the golden broth. Finish with fennel fronds.