Bouillabaisse

Name: Bouillabaisse
Ingredients: 12 to 16 (1/2-inch-thick) baguette slices; 3 tablespoons extra-virgin olive oil; 1 garlic clove, halved; 1 (1- to 1 1/4 -lb) live lobster; 2 large tomatoes, peeled and coarsely chopped; 1 large onion, chopped; 4 garlic cloves, chopped; 1/2 cup extra-virgin olive oil; 1 lb boiling potatoes; 1/3 cup finely chopped fennel fronds (sometimes called anise); 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon crumbled saffron threads; 1 1/2 tablespoons coarse sea salt; 1/2 teaspoon black pepper; 9 cups; (or store-bought); 3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces; 1/2 pound cockles or small hard-shelled clams, scrubbed; 1/2 pound cultivated mussels, scrubbed and any beards removed; 1/2 pound large shrimp in shells

20 ingredients

9 steps

Ingredients

12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups
(or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells

Directions

1

Put oven rack in middle position and preheat oven to 250°F.
2

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
3

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
4

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
5

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
6

Stir 3 tablespoons broth from soup into rouille until blended.
7

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
8

Top each serving with 1 teaspoon
9

and serve remainder on the side.