Bouillabaisse

Directions

1. 1
   Preheat oven to 250F.
2. 2
   Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil.
3. 3
   Bake in middle of oven until crisp, about 30 minutes.
4. 4
   Rub 1 side of each toast with a cut side of garlic.
5. 5
   Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water.
6. 6
   Transfer lobster with tongs to a colander and let stand until cool enough to handle.
7. 7
   Discard hot water in pot.
8. 8
   Put lobster in a shallow baking pan.
9. 9
   Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles.
10. 10
    Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces.
11. 11
    Reserve lobster juices that accumulate in baking pan.
12. 12
    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.
13. 13
    Meanwhile, peel potatoes and cut into 1/2-inch cubes.
14. 14
    Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper.
15. 15
    Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
16. 16
    Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes.
17. 17
    Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.
18. 18
    Stir 3 tablespoons broth from soup into rouille until blended.
19. 19
    Arrange 2 croutons in each of 6 to 8 deep soup bowls.
20. 20
    Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
21. 21
    Top each serving with 1 teaspoon rouille and serve remainder on the side.