Bouillabaisse

Ingredients

• 1/3 cup extra-virgin olive oil
• 8 shallots, coarsely chopped
• 2 leeks, white and tender green parts, coarsely chopped
• 1 medium fennel bulb, cored and coarsely chopped
• 1 head of garlic, cloves peeled and coarsely chopped
• 1 teaspoon tightly packed saffron
• 3 large tomatoes, coarsely chopped
• 2 tablespoons tomato paste
• 2 pounds non-oily white fish bones and heads
• 4 thyme sprigs
• 4 parsley sprigs
• 2 bay leaves
• Salt and freshly ground pepper
• 1 baking potato (8 ounces), peeled and cut into 1-inch dice
• 2 large egg yolks
• 2 large garlic cloves, chopped
• 1/2 roasted red pepper
• 1 tablespoon plus 1 teaspoon harissa
• 3/4 cup extra-virgin olive oil
• Salt
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1 leek, white and tender green parts, finely diced
• 1/2 medium fennel bulb, cored and cut into 1/2-inch dice
• 1 baking potato, peeled and cut into 1/2-inch dice
• 1 large tomato—peeled, seeded and cut into 1/2-inch dice
• 12 littleneck clams, scrubbed and rinsed
• 16 mussels, debearded
• 8 large shrimp (1/2 pound), shelled and deveined
• 1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped basil
• 8 thin slices of baguette, brushed with olive oil and toasted
• Lemon wedges, for serving

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