BOUILLABAISSE
About 10 cups; 5 to 6 servings
Many insist that the unique flavor of this dish depends on fish native to the Mediterranean alone. Regardless of how it compares to the original, we have enjoyed many bouillabaisse variations made with fresh fish from our shores.
Heat in a soup pot over medium heat until the butter is melted:
- 1 tablespoon olive oil
- 1 tablespoon butter
Add and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes:
- 1 leek, halved lengthwise, well cleaned, and cut into ½-inch pieces
- 1 small fennel bulb, quartered, cored, and thinly sliced
- 1 celery rib, thinly sliced on the diagonal
- 1 bay leaf
- (1 whole star anise or ¼ teaspoon anise seeds or fennel seeds)
- (Zest of ½ orange, removed in large strips with a vegetable peeler)
- ½ teaspoon salt
- ¼ teaspoon saffron threads
Add and cook, stirring, for 3 minutes:
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
Add:
- 4 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
- 1 ½ cups canned crushed tomatoes
- ½ cup dry white wine
- ¾ teaspoon salt
Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Increase the heat and bring to a boil. Add:
- 12 littleneck clams, scrubbed
- 2 tablespoons olive oil
Cook, covered, for 3 minutes. Stir in:
- 12 ounces monkfish, sea bass, red snapper, or halibut fillets, or a combination, cut into 1 ½-inch pieces
Cook, covered, for 1 minute. Stir in:
- 8 ounces sea scallops
Cook just until the seafood is done, 2 to 3 minutes more. Discard any clams that are not open. Remove the star anise, orange zest, and bay leaf. If desired, stir in:
- (1 to 2 tablespoons anisette or Pernod)
Divide the seafood and broth among soup bowls. Top:
- 5 or 6 slices toasted French bread
with a small dollop of:
and place a slice on each serving. Pass the remaining rouille separately.