Bouillabaisse

Name: Bouillabaisse
Cook time: 2 h
Total time: 2 h
Cuisine: European, Mediterranean, French
Ingredients: 1/3 cup extra-virgin olive oil; 8 shallots, coarsely chopped; 2 leeks, white and tender green parts, coarsely chopped; 1 medium fennel bulb, cored and coarsely chopped; 1 head of garlic, cloves peeled and coarsely chopped; 1 teaspoon tightly packed saffron; 3 large tomatoes, coarsely chopped; 2 tablespoons tomato paste; 2 pounds non-oily white fish bones and heads; 4 thyme sprigs; 4 parsley sprigs; 2 bay leaves; Salt and freshly ground pepper; 1 baking potato (8 ounces), peeled and cut into 1-inch dice; 2 large egg yolks; 2 large garlic cloves, chopped; 1/2 roasted red pepper; 1 tablespoon plus 1 teaspoon harissa; 3/4 cup extra-virgin olive oil; Salt; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 1 leek, white and tender green parts, finely diced; 1/2 medium fennel bulb, cored and cut into 1/2-inch dice; 1 baking potato, peeled and cut into 1/2-inch dice; 1 large tomato—peeled, seeded and cut into 1/2-inch dice; 12 littleneck clams, scrubbed and rinsed; 16 mussels, debearded; 8 large shrimp (1/2 pound), shelled and deveined; 1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks

Instructions

Cook:2h

Cathal Armstrong's take on bouillabaisse, the classic Provençal seafood stew, combines clams, mussels, shrimp, and monkfish in a tomatoey olive oil-enriched broth that's studded with fennel, potato, and tomato, flavored with basil, and garnished with rouille-topped toasts.

Bouillabaisse

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Ingredients

Instructions

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