Bouillabaisse (with saffron rouille)

By tsusanchang

Ingredients

• For The Fumet
• 2 fennel bulbs
• 1 tablespoon olive oil
• 2 whole garlic heads, halved through the equator
• Green parts of 2 leeks, chopped
• 1 large onion, cut into thin slices
• 3 to 4 sprigs thyme
• 2 teaspoons fennel seeds, toasted
• 1 bay leaf
• Big pinch saffron threads
• 4 pounds fish frames and heads (from snapper and black sea bass if possible)
• Coarse salt
• Shrimp shells (see below)
• 8 About 8 cups water
• Stems from 1 bunch parsley
• For The Soup Base
• 1/3 cup olive oil
• 3 cups chopped onions
• 3 cups chopped fennel (from the inner bulbs reserved from the fumet)
• 1/2 cup chopped garlic
• White parts of 2 leeks, chopped
• 1/2 teaspoon saffron threads
• 1 (14.5-ounce) can tomatoes
• Coarse salt
• 1/2 cup dry vermouth
• 1/2 cup Pernod
• For Fish And Shellfish
• 1 tablespoon olive oil
• 1 tablespoon dry vermouth
• 1 teaspoon chopped garlic
• Pinch of saffron threads
• 1/2 pound sea scallops, tough bits removed
• 1/2 pound large (21-30 count) shrimp, shelled (reserve shells for fumet)
• 1 pound halibut fillet, cut into chunks
• 12 littleneck clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• For Serving
• Croutons or fresh bread
• 2 to 3 tablespoons chopped fresh parsley
• Rouille (recipe below)

Preparation

Step 1

For The Fumet

Trim the stalks and fronds off of the fennel. Remove the outermost thick layer of the fennel (the one with outside scratches or imperfections). Chop the stalks, fronds and outer layers and add to the fumet. Reserve the inner bulbs for the soup base.

Spoon the oil into a wide stockpot (you want a lot of surface area for fumet) and layer in the garlic, leek greens, fennel, onion, thyme, fennel seeds, bay leaf and saffron. Cover, turn the heat to medium-high and sweat the vegetables for 10 minutes.

Meanwhile, take out your heaviest knife and chop into the spines of the fish frames on both sides at about 2-inch intervals. You’re just cracking the bones open, not trying to cut the frames into pieces. Wash the heads and frames thoroughly under cold water to get rid of the blood.

Season the frames and heads with salt and set them on top of the vegetables. Cover the pot and sweat for another 20 minutes, or until the bones are just opaque.

Add the shrimp shells and barely cover the solids with water. It will take about 8 cups.

Add the parsley stems, cover, reduce the heat to medium-low and bring to a simmer.

Turn off the heat and let the fumet sit for 1 hour.

Strain the fumet into a clean pot and reduce it over medium-high heat to 6 cups. This will be enough for 2 batches of bouillabaisse. Let cool, then freeze half of the fumet for another time.

For The Soup Base

Place a stockpot over medium-high heat. When the pot’s hot, add the olive oil, onions and fennel. Saute until the onions soften, about 7 minutes. Add the garlic and leeks, crumble in the saffron and reduce the heat to medium. Cook, stirring often, for 2 minutes.

Reserve 1 of the canned tomatoes for the marinade. Crush the remaining tomatoes with your hands and add them, and their juices, to the pot. Season with salt and bring to an active simmer. Cook for about 10 minutes, until the tomatoes have thickened.

Pour in the vermouth and Pernod and bring to a simmer. Cook for about 2 minutes, to lose the alcohol taste. Add 3 cups fumet and bring to a simmer. Remove from the heat and let cool, then cover and refrigerate overnight.

For The Rouille

1 tablespoon white vinegar

1 tablespoon water

Big pinch saffron threads

2 slices white bread (something like Pepperidge Farm), crusts removed, cubed

2 garlic cloves, minced or put through a press

2 large egg yolks

1/8 teaspoon cayenne

Coarse salt and freshly ground white pepper

1/2 cup olive oil.

Bring the vinegar, water and saffron to a boil in a tiny saucepan (or zap it in the microwave).

Put the bread in a small bowl and pour in the vinegar and water, scraping to make sure you add all the saffron. Stir to moisten all the bread cubes.

Scrape the bread into a food processor and add the garlic, egg yolks and cayenne. Season with salt and white pepper. Pulse to make a smooth paste. Scrape down the sides. With the motor running, pour in the oil in a steady stream.

Scrape the sauce out into a bowl.

For Fish And Shellfish

Cut the reserved tomato into small bits and put it in a medium bowl with the oil, vermouth and garlic. Crumble in the saffron and stir. Add the scallops, shrimp and halibut and stir well to coat with the marinade. Cover and refrigerate for 4 to 6 hours.

To finish, bring the soup base to a boil over medium-high heat. Stir in the clams and the scallops, shrimp and halibut, along with any juices in the bowl, cover and cook for 3 minutes. Add the mussels and bring back to a boil, then cover and turn off the heat. Let the soup sit for a few minutes, until the mussels open.

Divide the soup among soup plates, garnish with the parsley and serve right away with bread or croutons and rouille.