Sword Coast Seafood Bouillabaisse

You don't need to frequent Faerunian ports such as Neverwinter, Waterdeep, or Baldur's Gate to enjoy this stewed ocean-meat medley. Served in taverns, in homesteads, and on seafaring vessels across countless realms, this eternally popular nautical dish consists of cod, or haddock, clams, and mussels simmered in a light fish and tomato stock with a licorice-flavored aperitif and a pinch of fennel. Some taverns even make theirs with an impressive serving of aldani—if they can manage to defeat one! a rouille—a nippy red pepper, garlic, and olive oil blend—helps complete the aromatic dish served year-round. The flavorful broth is also perfect for soaking toasted herbed pieces of bread. Swashbucklers and sea rogues alike never turn down a ladleful.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large Dutch oven over medium heat, warm the oil until shimmering. Add the onion, bay leaves, and 1 teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the leek, chopped garlic, fennel seed, red pepper flakes, and saffron (if using) and cook, stirring, until fragrant, about 1 minute more. Add the tomato paste and cook, stirring, for about 1 minute more. Add the wine, adjust the heat to medium-high, and bring to a simmer. Simmer, stirring and scraping the bottom of the pot, for about 1 minute more. Add the fish stock, tomatoes, and orange zest and return to a simmer. Adjust the heat to medium-low and simmer to blend flavors, about 20 minutes more. Pick out and discard the bay leaves and orange zest strips, if desired. Add the anise liqueur and stir to combine.

Step 2

Add the clams to the pot, adjust the heat to medium-high, and bring to a simmer. Adjust the heat to a medium, cover, and cook, stirring occasionally, for 5 minutes. Sprinkle the fish with salt and pepper and layer as possible around the clams. Add the mussels, replace the cover, and cook until the clams and mussels open (when serving, discard any that don't) and the fish is fully opaque and firm when gently squeezed (cooking time will depend on the type and thickness of the fish), 8 to 14 minutes more. Set aside off the heat to rest for 5 minutes.

Step 3

Meanwhile, cut the remaining clove of garlic in half and swipe over the toasts, then drizzle with olive oil.

Step 4

Add most of the parsley to the stew and stir gently to incorporate, but try not to break up the fish too much. Taste and adjust the seasoning with salt and pepper, if necessary. Serve at once, with the toasts, in warmed shallow soup plates, drizzling each serving with some olive oil and sprinkling with the remaining parsley.