Name: Bouillabaisse
Yield: Makes 6 to 8 servings
Ingredients: 12 to 16 (1/2-inch-thick) baguette slices; 3 tablespoons extra-virgin olive oil; 1 garlic clove, halved; 1 (1- to 1 1/4-lb) live lobster; 2 large tomatoes, peeled and coarsely chopped; 1 large onion, chopped; 4 garlic cloves, chopped; 1/2 cup extra-virgin olive oil; 1 lb boiling potatoes; 1/3 cup finely chopped fennel fronds (sometimes called anise); 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon crumbled saffron threads; 1 1/2 tablespoons coarse sea salt; 1/2 teaspoon black pepper; 9 cups white fish stock; 3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces; Rouille

A 1980 charter signed by 11 restaurants (7 in Marseille) dictates what kinds of fish form the basis of an authentic local bouillabaisse. These are generally unavailable here, so we suggest using the freshest nonoily fish you can get, preferably three to five different kinds. As long as we were taking liberties, we also added lobster and used fennel fronds in place of pastis. And though the broth and croutons are usually served separately from the fish itself in Marseille, we enjoyed everything together.

Active time: 1 1/4 hr Start to finish: 1 1/2 hr

Recipe notes

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