This classic Provençal seafood stew is loaded with clams,
lobster and fish in a broth delicately flavored with fennel and pastis, a
licorice-flavored aperitif. "There are no real rules to this dish except
to use what's fresh” says our chef at Petit Poulet.
Rouille:
- One 3-inch piece of baguette, cut into 1/2-inch dice
- 3 tablespoons water
- 2 garlic cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
Bouillabaisse:
- 3 tablespoons extra-virgin olive oil, plus more for
drizzling
- 2 leeks, white and light green parts only, thinly
sliced
- 1 onion, cut into 1/4-inch dice
- 1 fennel bulb—fronds reserved, bulb cored and cut
into 1/4-inch dice
- 4 garlic cloves, 3 coarsely chopped
- 2 tomatoes, cut into 1/2-inch dice
- 2 bay leaves
- Pinch of saffron threads
- 2 tablespoons pastis or Pernod
- 5 cups store-bought fish stock
- One 2-pound live lobster
- Eight 1/2-inch-thick baguette slices, cut on the bias
- 3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut
into 1/2-inch dice
- 1/4 teaspoon cayenne pepper
- 2 dozen littleneck clams, scrubbed
- 1 pound monkfish, cut into sixteen 1 1/2-inch pieces
- 1 pound skinless red snapper fillets, cut into
sixteen 1 1/2-inch pieces
- 1 pound skinless halibut fillet, cut into sixteen 1
1/2-inch pieces
Preparation:
- In a mini food processor, sprinkle the diced bread with
the water and let stand until the water is absorbed, about 5 minutes. Add
the garlic, cayenne and salt and process until the bread and garlic are
coarsely chopped. With the machine on, drizzle in the olive oil and
process until the rouille is smooth. Transfer to a bowl and refrigerate.
- In a very large, deep skillet, heat the 3 tablespoons
of olive oil. Add the leeks, onion, fennel and chopped garlic and cook
over moderate heat until translucent, about 5 minutes. Add the tomatoes
and cook until they begin to break down, about 5 minutes. Add the bay
leaves, saffron and pastis and bring to a boil. Add the fish stock and
bring to a simmer. Cook over low heat until the vegetables are very
tender, about 20 minutes. Discard the bay leaves.
- In a food processor, pulse the vegetables and broth to
a coarse puree. Strain through a fine sieve set over the skillet.
- Bring a large pot of water to a boil. Add the lobster
and cook until it turns bright red, about 4 minutes. Drain and rinse the
lobster under cold water until cool enough to handle. Remove the tail,
claw and knuckle meat and cut into 1-inch pieces.
- Preheat the broiler. Arrange the baguette slices on a
baking sheet and broil them 6 inches from the heat for about 1 minute per
side, until the slices are golden brown around the edges. Rub each slice
with the remaining whole garlic clove and drizzle lightly with olive oil.
- Add the potatoes and cayenne pepper to the broth and
bring to a simmer. Cook over moderately high heat until the potatoes are
just tender, about 10 minutes; season with salt and pepper. Add the clams,
cover and cook over moderate heat until they just begin to open, about 3
minutes. Add the monkfish, cover and simmer for 2 minutes. Add the
lobster, snapper and halibut, cover and simmer until the clams are open
and all the fish is cooked through, about 4 minutes.
- Set a baguette toast in each of 8 shallow bowls. Ladle
the fish and broth over the toasts and top each serving with 1 tablespoon
of the rouille. Sprinkle with fennel fronds and serve immediately.
