Crouton’s Bouillabaisse

• Bouillabaisse
  • olive oil
  • 2 carrots, julienned
  • 1 bulb fresh fennel, julienned
  • 1 leek, julienned
  • 1 rib celery, julienned
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 10 cloves garlic, peeled and chopped
  • 1 strip dried orange peel
  • 2 cups dry white wine
  • 2 tablespoons tomato paste
  • 1 quart clam juice
  • 6 pinches saffron
  • 1 lb clams
  • 1 lb Chilean sea bass, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and veined
  • 1 lb mussels
  • small lobster tails
  • 1 can tomatoes, seeded and chopped
• Rouille
  • 2 egg yolks
  • 2 tsp tomato paste
  • 1 tsp fennel, chopped
  • 4 cloves garlic, chopped
  • 1 small dried chile pepper
  • 1 pinch saffron
  • 2 tsp olive oil

Directions

Bouillabaisse

Heat a couple of tablespoons of olive oil in a large stockpot. Cook the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel for about 5 minutes, stirring. Add wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.

Add the seafood in the following order: clams (cook for 1 minute), then the sea bass (cook another minute), then shrimp, mussels, and lobster tails. Add chopped tomatoes. Simmer for 8 minutes. When the clam shells are open and the shrimp is done, it’s ready.

Serve with garlic toast and rouille.

Rouille

Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream so that it comes out like mayonnaise. Serve in a small bowl.