This classic seafood stew truly harnesses the flavors of the Mediterranean. A combination of fish and shellfish, beautiful aromatics, and of course bright saffron completes this Provençal comfort dish.
1poundshrimppreferably wild caught, peeled and deveined, shells reserved
1bay leaf
6sprigs fresh thyme
Zest of one orangeuse a vegetable peeler to make wide strips
1tablespoonextra-virgin olive oil
1onionfinely chopped
2leekswhite and light green parts only, thinly sliced
4clovesgarlicminced
1bulb fenneltrimmed, cored, and finely chopped, fennel fronds chopped and reserved for garnish
2large tomatoeschopped, or 2 cups canned crushed tomatoes
¼teaspoonsaffron threads
½cupwhite wine
5cupsfish stock
Kosher salt and freshly ground black pepper
1(1 ¼-pound) live lobsteroptional
1 to 1 ½poundswhite fish fillets such as cod, haddock, or snapper,cut into 1 ½-inch chunks (consider using a variety as opposed to one type)
1poundmusselscleaned
Instructions
To make the rouille: In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
To make the croutons: Slice the remainder of the baguette on the bias (diagonally) into ½-inch thick slices. Put oven rack in middle position and preheat oven to 400°F. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 8 minutes. Set aside.
To make the bouillabaisse: Cut a large square of cheesecloth, and place the reserved shrimp shells in the middle along with the bay leaf, thyme, and orange zest strips. Tie the cheesecloth into a bundle with kitchen twine.
Heat oil in a Dutch oven over medium-high heat. Add onion, leeks, garlic, and fennel, and saute until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the saffron, white wine, fish stock, and the cheesecloth bundle of shrimp shells and bring to a boil. Season with salt and pepper. Reduce heat to low, cover and simmer until the vegetables are very tender, about 20 minutes. Remove the cheesecloth bundle, holding it over the pot and gently squeezing it with the back of a spoon or a pair of tongs to release all of the juice.
If using lobster, very carefully remove rubber bands from the claws (use scissors to snip them). Place the lobster in the pot, cover and cook for 8 minutes (flip the lobster over halfway through if needed, to ensure it’s entirely submerged and cooks evenly). Using tongs, remove the lobster, letting any bits from the soup drain back into the pot. Let the lobster cool slightly, and remove meat from the claws and tail, cutting into 1-inch pieces.
Season the fish and add it with the mussels to the simmering broth. Cover and cook for 2 minutes. When the mussels start to open, add the shrimp and the cooked lobster meat and finish cooking, covered, until the shrimp is cooked through, and the mussels have fully opened, another minute or two. Discard any mussels that do not open. Adjust seasoning of broth as needed before serving.
Ladle into bowls, garnish with chopped fresh fennel fronds, and serve with croutons and rouille on the side.