Bouillabaisse
NOTE: This French fish stew is served in soup plates that have
been lined with sliced cooked potatoes. Float two slices of toasted
French bread dolloped with Roasted Red Pepper Mayonnaise (see recipe)
in each bowl. Serves eight.
2 tablespoons olive oil
2 medium onions, diced
1 small fennel bulb, diced, tough parts and stalks discarded
6 large garlic cloves, minced
1/2 cup dry white wine
3 cups chopped canned tomatoes with their juice
1/4 teaspoon saffron threads, crumbled (see figure 10)
3 tablespoons anise-flavored liqueur such as Pernod
1 teaspoon grated orange zest
2 large bay leaves
1/8 teaspoon cayenne pepper, or to taste Salt and ground black pepper
41/2 cups Fish Stock or Cheater's Fish Stock
1 pound new potatoes
3 pounds white-flesh fish fillets, rinsed, patted dry, and cut into 3-to 4-ounce pieces
1 recipe Roasted Red Pepper Mayonnaise
16 slices 1/2-inch-thick French bread, toasted
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oil in large soup kettle. Add onions, fennel, and garlic and cook over medium heat until softened, about 10 minutes. Add wine and simmer until reduced by half, 2 to 3 minutes. Add tomatoes, saffron, Pernod, orange zest, bay leaves, cayenne pepper, and salt and pepper to taste. Bring to boil, reduce heat, and simmer until mixture has thickened to tomato sauce consistency, 15 to 20 minutes.
2. Add fish stock and bring to boil. Reduce heat to simmer and adjust seasonings with salt, pepper, and cayenne to taste.
3. Meanwhile, place potatoes in medium saucepan and cover with water. Bring to boil and simmer until cooked through, 15 to 20 minutes. Drain, cool slightly, and cut into thick slices. Cover and keep potatoes warm.
4. Add fish to stew and simmer, stirring a few times, for 5 minutes. Remove kettle from heat, cover, and let stand until fish is just cooked through, about 5 minutes.
5. Spread a dollop of mayonnaise over each piece of toast. Divide potato slices among soup plates. Stir parsley into stew, discard bay leaves, and ladle stew into soup plates. Float 2 toasts in each soup plate and serve immediately.