PROVENCALE SEAFOOD STEW WITH HALIBUT,SHRIMP AND MUSSELS

By ALICJA

It is interpretation of the bouillabaisse from the south of France.

Ingredients

• Roasted red pepper Aioli(Rouille):
• 16 Lg.shrimp,peeled and devined,shells reserved
• 4 cups water or fish stock
• 1 tsp saffron
• 2 tbsp + 1-2 tbsp extra virgin olive oil
• 1 bolb fennel,chopped,fronds reserved for garnish
• 1 Lg.onion,chopped
• 1 Lg.carrot,peeled and chopped + 1 Lg. carrot,peeled and cubed
• 2 stalks celery,chopped
• 1/2 cup tomato paste(100 ml)
• 5 cloves garlic,minced
• red chile flakes,pinch
• 1/2 cup (100ml) Pernod,sambuca,or ouzo
• 1 cup white wine
• 4 cups fish stock
• 2 oranges,zest and juiced
• 4 bay leaves
• 6 springs fresh thyme
• 1 (19 oz./500 ml) can of plum tomatoes,chopped
• 1 Lg. baking potato,peeled and cubed or 12 new potatoes,halved
• 1.10 lbs(500 g)halibut,or other white fish chopped
• 12 medium scallops
• 16 mussels
• salt and pepper,to taste
• Tabasco,butter to taste
• fennel fronds,for garnish
• chives,for garnish
• 1 roasted red pepper,seeded and peeled
• 1 egg
• 1 tsp minced garlic
• 1 tsp lemon juice
• salt and pepper,sugar,Tabasco to taste
• 1 cup olive oil

Preparation

Step 1

Bring the shrimp shells and water to boil.Reduce the heat and simmer for half an hour.Strain and discard the shells.Add the safron to the liquid.Reserve the shrimp stock.
Warm the 2 tbsp of olive oil in large pot over medium heat.Add the fennel and mirepox(onion,chopped carrot,and celery) and sweat for 10-15 min.Add the tomato paste and cook 5 min.stirring regularly.Add the garlic and chile flakes and cook for another 5 min.Add the Pernod,sambuca,or ouzo(it may flame) and cook for 2 min.Add the wine and stir.Add the fish stock,shrimp/saffron stock,orange juice and zest,bay leaves,tyme,and canned tomatoes.Simmer for half an hour.Cool briefly.
Carefully puree the mixture in blender with a towel over the top.Strain and return to the stove.Add the cubed carrot and potato and simmer 15 min.Add the fish and simmer 5 min.Add the scallops and simmer 4 min.Add the shrimp and mussels and simmer 3 min.Season with salt,pepper,Tabasco.Stir in butter.
To prepare the rouille,place all ingredients except the oil in blender,and puree.Add a little water if the mixture is too thick.With the blender running,carefully add the oil in thin stream until
it is incorporated and the mixture is thick.Season the rouille with more salt and papper,and add as much Tabasco as you desire-it should have a bit of zip!
Serve the stew in large bowls with croutes(baguette sliced,brushed with olive oil,and toasted) ,rouille,and fennel fronds,and drizzle with the remaining oil and chopped chives.