Ingredients
- Bouillabaisse
- 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed of excess fat
- table salt and ground black pepper
- 2 tablespoons olive oil
- 1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup)
- 1 small fennel bulb , halved lengthwise, cored, and sliced thin (about 2 cups)
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unbleached all-purpose flour
- 4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes , drained
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith
- 1/4 cup pastis or Pernod (see note)
- 3/4 pound yukon gold potato (1 large or 2 small), cut into 3/4-inch cubes
- 1 tablespoon chopped fresh tarragon leaves or parsley leaves
- Rouille and croutons
- 3 tablespoons water
- 1/4 teaspoon saffron threads
- 1 baguette
- 4 teaspoons juice from 1 lemon
- 2 teaspoons Dijon mustard
- 1 large egg yolk
- 1/4 teaspoon cayenne pepper
- 2 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1/2 cup vegetable oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- table salt and ground black pepper
Description
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