Bouillabaisse

Ingredients

• For the bouillabaisse:
• 2 to 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 large tomatoes, coarsely chopped
• 4 garlic cloves, peeled and chopped
• 1 small bulb of fennel
• 1/4 cup fennel fronds (plus a few extra for garnish)
• 1 pound fingerling potatoes, cut into 1-inch pieces
• 2 bay leaves
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water for at least 5 minutes
• 9 cups seafood stock (homemade if possible, Bar Harbor if not)
• 1 tablespoon orange zest
• 1/2 pound large shrimp, peeled
• 1/2 pound mussels, scrubbed and beards removed
• 1/2 pound small hard-shelled clams, scrubbed
• 3 pounds white fish fillets (such as red snapper, striped bass, grouper, and/or cod), cut into 2-inch pieces
• 1 1/2 tablespoons coarse sea salt
• 1 tablespoon Pastis (such as Pernod), optional
• Parsley, chopped for garnish
• Rouille spread over baguette crisps, recipe below
• For the rouille and baguette crisps:
• 1 cup cubed baguette, most of the crust removed
• 3 tablespoons water
• 4 large garlic cloves, divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons bouillabaisse broth or seafood broth
• Baguette
• Extra-virgin olive oil

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