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Ingredients

ROUILLE

1. One 3-inch piece of baguette, cut into 1/2-inch dice
2. 3 tablespoons water
3. 2 garlic cloves
4. 1/2 teaspoon cayenne pepper
5. 1/2 teaspoon kosher salt
6. 3 tablespoons extra-virgin olive oil

BOUILLABAISSE

1. 3 tablespoons extra-virgin olive oil, plus more for drizzling
2. 2 leeks, white and light green parts only, thinly sliced
3. 1 onion, cut into 1/4-inch dice
4. 1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
5. 4 garlic cloves, 3 coarsely chopped
6. 2 tomatoes, cut into 1/2-inch dice
7. 2 bay leaves
8. Pinch of saffron threads
9. 2 tablespoons pastis or Pernod
10. 5 cups store-bought fish stock
11. One 2-pound live lobster
12. Eight 1/2-inch-thick baguette slices, cut on the bias
13. 3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 1/2-inch dice
14. 1/4 teaspoon cayenne pepper
15. 2 dozen littleneck clams, scrubbed
16. 1 pound monkfish, cut into sixteen 1 1/2-inch pieces
17. 1 pound skinless red snapper fillets, cut into sixteen 1 1/2-inch pieces
18. 1 pound skinless halibut fillet, cut into sixteen 1 1/2-inch pieces

Description

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Food & Wine