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Ingredients

BROTH

1. 1/3 cup extra-virgin olive oil
2. 8 shallots, coarsely chopped
3. 2 leeks, white and tender green parts, coarsely chopped
4. 1 medium fennel bulb, cored and coarsely chopped
5. 1 head of garlic, cloves peeled and coarsely chopped
6. 1 teaspoon tightly packed saffron
7. 3 large tomatoes, coarsely chopped
8. 2 tablespoons tomato paste
9. 2 pounds non-oily white fish bones and heads
10. 4 thyme sprigs
11. 4 parsley sprigs
12. 2 bay leaves
13. Salt and freshly ground pepper

ROUILLE

1. 1 baking potato (8 ounces), peeled and cut into 1-inch dice
2. 2 large egg yolks
3. 2 large garlic cloves, chopped
4. 1/2 roasted red pepper
5. 1 tablespoon plus 1 teaspoon harissa
6. 3/4 cup extra-virgin olive oil
7. Salt

SOUP

1. 1/4 cup extra-virgin olive oil
2. 2 garlic cloves, minced
3. 1 leek, white and tender green parts, finely diced
4. 1/2 medium fennel bulb, cored and cut into 1/2-inch dice
5. 1 baking potato, peeled and cut into 1/2-inch dice
6. 1 large tomato—peeled, seeded and cut into 1/2-inch dice
7. 12 littleneck clams, scrubbed and rinsed
8. 16 mussels, debearded
9. 8 large shrimp (1/2 pound), shelled and deveined
10. 1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks
11. 1 tablespoon fresh lemon juice
12. 3 tablespoons chopped basil
13. 8 thin slices of baguette, brushed with olive oil and toasted
14. Lemon wedges, for serving

Description

Food & Wine