Bouillabaisse with Garlic Roux

Ingredients

• For Bouillabaisse
• 2 tablespoons olive oil
• 1 medium onion, thinkly sliced
• 4 garlic cloves, roughly chopped
• 1 fennel bulb, halved and thinly sliced
• 2 russet potatoes, thinly sliced
• 1 bouillon cube (optional)
• 3 plum tomatoes, roughly chopped
• 1 1/4 pounds fresh fish fillet, cut into slightly larger than bite size pieces
• 8 medium whole clams, soaked in a bowl of cold water until ready to cook
• 1/2 pound bay scallops
• For garlic roux
• 2 garlic cloves, as finely minced as possible
• 1/3 cup fresh bread crumbs
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt (increase to 1 t if not using bouillon)
• 1 tablespoon olive oil

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