Bouillabaisse

Ingredients

• •12 slices baguette
• •3 tablespoons extra-virgin olive oil
• •1 clove garlic
• •1 whole live lobster
• •2 large tomatoes
• •1 large onion
• •4 cloves garlic
• •½ cup extra-virgin olive oil
• •1 lb boiling potatoes
• •⅓ cup fennel fronds
• •1 leaf bay leaf
• •¼ teaspoon saffron threads
• •1½ tablespoons coarse sea salt
• •½ teaspoon black pepper
• •9 cups white fish stock
• •3 pounds white fish fillets
• •½ pound cockles
• •½ pound mussels
• •½ pound large shrimp
• •1 serving Rouille

Cooking Instructions

1. 1.

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

   10 min

2. 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.

   30 min

3. 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.

   15 min

4. 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.

   20 min

5. 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.

   7 min

6. 6.

   Stir 3 tablespoons broth from soup into rouille until blended.

   2 min

7. 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.

   5 min

8. 8.

   Top each serving with 1 teaspoon rouille and serve remainder on the side.

   3 min