Bouillabaisse or Fulton Market Fish Chowder

Ingredients

• 1/4 cup olive oil
• 1/4 cup finely chopped garlic
• 1/2 cup canned plum tomatoes, drained, seeded and diced
• 1 teaspoon saffron threads
• 10 to 12 large fresh basil leaves, shredded
• 2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks
• 1 pound fresh shrimp, peeled and deveined
• 12 littleneck clams, washed well, in the shell
• 24 mussels, well washed in the shell
• 2 small lobsters, raw in the shell, cut into pieces
• 3 quarts bouillabaisse fish broth (recipe follows)
• 1 teaspoon each salt and freshly ground pepper
• French baguette, slices 1/4-inch thick slices
• 1/4 cup olive oil
• 1 to 2 teaspoons cracked black pepper
• 2 fresh cayenne peppers or red jalapenos
• 3 large garlic cloves
• 1 russet potato, peeled, cut into 1/4-inch thick slices
• 1/2 cup hot bouillabaisse broth
• 1/2 cup olive oil

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