Bouillabaisse

Ingredients

• 2 tablespoons unsalted butter, plus more if needed
• 1 onion, cut into small cubes
• 1 carrot, cut into small cubes
• 1 celery stalk, cut into small cubes
• 1 fennel bulb, cut into small cubes, fronds reserved for garnish
• 1 leek, white and light green parts only, thinly sliced
• 6 garlic cloves, thinly sliced
• 4 ounces tomato paste
• 1 tomato, cut into small cubes
• 5 to 6 shell-on raw large shrimp (about 6 ounces), roughly chopped
• 1 (7-ounce) skinless red snapper fillet (or any white fish), roughly chopped
• 1 sea scallop, roughly chopped
• 3 thyme sprigs
• 1 pinch piment d’Espelette
• 1/3 cup Pernod
• 1 cup dry white wine
• 1/2 tablespoons saffron
• 4 cups water
• Zest of 1/2 an orange
• Zest of 1/2 a lemon
• 2 (7-ounce) skinless red snapper fillets
• 4 sea scallops (about 5 ounces)
• 8 shell-on raw large shrimp (about 8 ounces)
• Kosher salt
• Freshly ground pepper
• Chopped parsley
• Extra-virgin olive oil
• Toasted baguette slices
• Rouille

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