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Bouillabaisse
Ingredients
- ROUILLE
- One 3-inch piece of baguette, cut into 1/2-inch dice
- 3 tablespoons water
- 2 garlic cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- BOUILLABAISSE
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 leeks, white and light green parts only, thinly sliced
- 1 onion, cut into 1/4-inch dice
- 1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
- 4 garlic cloves, 3 coarsely chopped
- 2 tomatoes, cut into 1/2-inch dice
- 2 bay leaves
- Pinch of saffron threads
- 2 tablespoons pastis or Pernod
- 5 cups store-bought fish stock
- One 2-pound live lobster
- Eight 1/2-inch-thick baguette slices, cut on the bias
- 3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 1/2-inch dice
- 1/4 teaspoon cayenne pepper
- 2 dozen littleneck clams, scrubbed
- 1 pound monkfish, cut into sixteen 1 1/2-inch pieces
- 1 pound skinless red snapper fillets, cut into sixteen 1 1/2-inch pieces
- 1 pound skinless halibut fillet, cut into sixteen 1 1/2-inch pieces
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