Ingredients
BROTH
- 1/3 cup extra-virgin olive oil
- 8 shallots, coarsely chopped
- 2 leeks, white and tender green parts, coarsely chopped
- 1 medium fennel bulb, cored and coarsely chopped
- 1 head of garlic, cloves peeled and coarsely chopped
- 1 teaspoon tightly packed saffron
- 3 large tomatoes, coarsely chopped
- 2 tablespoons tomato paste
- 2 pounds non-oily white fish bones and heads
- 4 thyme sprigs
- 4 parsley sprigs
- 2 bay leaves
- Salt and freshly ground pepper
ROUILLE
- 1 baking potato (8 ounces), peeled and cut into 1-inch dice
- 2 large egg yolks
- 2 large garlic cloves, chopped
- 1/2 roasted red pepper
- 1 tablespoon plus 1 teaspoon harissa
- 3/4 cup extra-virgin olive oil
- Salt
SOUP
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 leek, white and tender green parts, finely diced
- 1/2 medium fennel bulb, cored and cut into 1/2-inch dice
- 1 baking potato, peeled and cut into 1/2-inch dice
- 1 large tomatopeeled, seeded and cut into 1/2-inch dice
- 12 littleneck clams, scrubbed and rinsed
- 16 mussels, debearded
- 8 large shrimp (1/2 pound), shelled and deveined
- 1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped basil
- 8 thin slices of baguette, brushed with olive oil and toasted
- Lemon wedges, for serving
Description
Food & Wine
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