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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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