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1
Rouille: In a food processor, pulse the cranberries, walnuts, and shallot till they are coarsely minced.
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2
Add in the bread crumbs and, with the motor running, slowly pour the orange juice through the feed tube.
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3
Gradually add in sufficient oil to make a spreadable paste.
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4
Add in the cayenne and a healthy pinch of salt.
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5
Transfer to a plastic container and refrigerator for up to 3 days.
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6
Bouillabaisse: In a large pot, combine the mussels and wine.
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7
Bring to a boil over high heat and cook, covered, for 5 min or possibly till the mussels open.
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8
Use a slotted spoon to remove them to a plate.
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9
If the broth is muddy, strain it through cheesecloth and set it aside.
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10
In a large, flameproof casserole, heat the oil and add in the leeks, carrots, and parsnips.
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11
Cover and cook over medium heat for 5 min.
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12
Add in the cabbage and cook, stirring, for 2 min.
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13
Add in the fish stock or possibly clam juice with the mussel liquid.
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14
Add in the thyme and dill, bring to a boil, and add in the shrimp.
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15
Simmer over medium heat for 1 minute.
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16
Add in the scallops, salmon, swordfish, and mussels.
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17
Simmer for 5 min or possibly till the seafood turns opaque.
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18
Add in salt and pepper.
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19
Spread the toasts with the rouille.
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20
To serve, ladle the stew into shallow soup bowls, sprinkle with parsley, and arrange the toasts at the sides.
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21
Food Exc
