Bouillabaisse

1. 1

   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. Holding the lobster's body a folded dishtowel, twist off claws with knuckles from body, then crack claws with a mallet, chef's knife or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears or large chef's knife, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

2. 2

   Heat the oil in a large pot with a tight-fitting lid and saute the onion, garlic, leeks for 2 minutes. Add fennel, tomato, & potato. Saute 5 min. Add fish stock, Pernod, white wine, fennel frond, bay leaf, saffron, salt, pepper, fennel seed, thyme, parsley, basil and orange rind. Bring to a simmer for 10 min or until vegetables are cooked through.

3. 3

   Meanwhile, make the rouille by blending all the ingredients except the oil, in a food processor. When well blended, gradually add the oil in a thin stream with the processor on low until the rouille takes on the consistency of mayonnaise.

4. 4

   Spread Rouille on prepared croutons. Place 2 in each persons' empty serving bowl.

5. 5

   Add the clams and fish pieces to the simmering soup (exclude the scallops). Cover and cook 5 + minutes, or until the clams are opening.

6. 6

   Add the mussels and fish chunks to the soup. Cover and cook 5 minutes. Add the shrimp, cooked lobster including juice, and scallops to the soup. Cover and cook 3 - 5 min.

7. 7

   Remove and discard any shellfish that have not opened.

8. 8

   Taste and correct the seasonings, particularly the Pernod.

9. 9

   Ladle soup on to the croutons in each bowl. Select a balance of clams, mussels, and fish. Garnish with 1 or 2 tablespoons of Rouille and fresh herbs. Serve immediately with baguette and simple salad.

No additional tips available.