-
1
If making baguette crisps to serve alongside, heat the oven to 250u00b0 F.
-
2
Place a 6-8 quart stock pot over medium heat. Add enough olive oil to coat the bottom and after about 30 seconds add the chopped onion. Stir frequently and let cook for about 5 minutes or until the onion begins to turn translucent. Add the tomatoes and garlic at the same time and stir. Let cook for another 5 minutes. Add the fennel, fennel fronds, potatoes, bay leaf, saffron and soaking water, seafood stock, and orange zest. Let cook until it begins to softly boil. Taste for salt and pepper-add as needed.
-
3
If making rouille and baguette crisps to serve with your bouillabaisse, now is good time to start making them (see below)-just turn the burner to low while you do so. For the rouille, use 2 Tbsp of broth from your boiling pot.
-
4
Bring the heat back to medium, and add the shrimp, mussels, and clams. Cook for 2 minutes, then add the fish. Continue to cook until all of the seafood is just cooked through.
-
5
Remove the mollusks with tongs and set aside. Add the Pastis if you are using it. Give the soup a gentle stir and then ladle into individual serving bowls.
-
6
To serve: Add a few of each kind of the mollusk to each bowl, and then top with a sprinkle of parsley, a few fronds of fennel, and a slice of baguette topped with a generous helping of Rouille.
-
7
Preheat the oven to 200 degrees.
-
8
Add the baguette pieces to a blender along with the water, two garlic cloves, olive oil, and bouillabaisse broth. Blend for 1 minute if using a very powerful blender (like a Vitamix or Blendtec) or 2 minutes if using a standard kitchen blender. If it is too thick to blend, add more bouillabaisse broth, one tablespoon at a time. Set aside.
-
9
Slice a baguette into 1/2-inch slices and spread evenly on baking tray. Toast for 5 to 10 minutes, removing when the slices just begin to brown.
-
10
Slightly smash the two remaining garlic cloves and rub one over each toast, then brush each with olive oil. Serve with a side of Rouille for dipping.
-
11
Note: Allow 3-4 crisps per person. One is usually served in the bouillabaisse, but it is also nice to serve a few on the side (even if that isn't traditional).
