3large tomatoespeeled, seeds squeezed out and coarsely chopped
1/2cupsweet onionchopped
2leekswhites only, finely julienned
4clovesgarlicminced
1poundpotatoescut into bite sized chunks
4medium carrotssliced diagonally into 1/2” pieces
1/2cupolive oil
2tablespoonstomato paste
2bay leaves
1tablespoonfennelfinely chopped
1tablespoonlemon zest
1/2teaspoonsaffron threadscrumbled
3tablespoonsfresh parsleychopped
1 1/2tablespoonssea salt
1teaspoonfresh ground black pepper
4cupshot fish stock
2poundswhite fish fillets*bones removed and cut into 2-inch pieces
1/2poundsmall hard-shelled clamssuch as Littleneck, scrubbed
1/2poundmusselsscrubbed and any beards removed
1/2poundprawns in shells
1/2poundlobster meatcut into 1” pieces
The Rouille
3tablespoonswater
3/4cupcoarse fresh bread crumbs from a baguettecrust removed
3garlic cloves
1/2teaspoonsea salt
1/2teaspooncayenne
3tablespoonsextra virgin olive oil
Instructions
Pre-heat oven to 250 degrees F. Prepare the baguette croutons by removing the crusts, brush lightly with olive oil and arrange on a baking sheet. Bake for 30 minutes then rub on one side with fresh garlic. Set aside until the stew is ready.
In a large Dutch oven, cook the tomatoes, onion, leeks and garlic in oil over medium heat, stirring occasionally, until the onion is soft and transparent, about 5 to 7 minutes.
Peel the potatoes and cut into bite sized cubes. Stir the potatoes and carrots into the tomato mix and add the tomato paste, fennel, bay leaf, saffron, parsley, sea salt, and pepper.
Add the hot fish stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are almost tender, about 8 to 10 minutes.
Add any thicker pieces of fish, scallops and clams and simmer covered for 2 minutes. Stir in the mussels, shrimp, lobster, and remaining fish then simmer, covered another 5 minutes and the mussels have opened wide.
Stir approximately 3 tablespoons of broth from the stew into the roux until smooth and well blended.
Arrange a layer of croutons in wide, shallow bowls. With a slotted spoon, transfer the seafood onto the croutons then ladle some hot broth and vegetables around the edges of the croutons. Add a dollop of rouille over the top and serve immediately.
In a small mixing bowl, pour the water over bread crumbs. Mash garlic with the flat edge of a chef’s knife and mix into a paste with the sea salt and cayenne. Add to the moistened bread crumbs with the Dijon mustard, mixing all into a garlic paste.
Slowly add the oil in a thin stream, vigorously mixing with a fork until well combined.
Add a dollop of the Rouille over top of the bouillabaisse just before serving, and serve the rest on the side with crusty French bread.
Recipe Notes
*Such as red snapper, halibut, cod or scallops – or any combination.