Bouillabaisse

Inspired by Julia Child

This recipe requires a lobster stock or fumet to make. It is always best to make the stock ahead, even weeks and freeze in the freezer.  Once you have the stock, or fumet you can make the bouillabaisse.Note: fumet  is a reduced stock for more flavor. To make stock into fumet, reduce the stock by simmering until 1/4 of the liquid has cooked out. Fumet is best for bouillabaisse, but both are wonderful!Makes 10 servings:Bouillabaisse5 large, ripe tomatoes or my favorite Muir Glen Fire Roasted Diced canned tomatoes1 cups of chopped leeksFresh herb sprigs: thyme, parsley, fennel fronds and basil chopped spices: bay leaf, pepper1/2 tsp. saffronZest of one whole orange1 cup Pernod3 quarts lobster stock or fumetJust before serving, add the fish:1 1/2 lbs. peeled shrimp (use the shells for the stock)1 1/2 lbs. wild cod, halibut and/or sole cut into chunks1 1/2 lbs. debearded & scrubbed mussels, clams and/or lobsterTo make the Bouillabaisse, heat a bit of olive oil in a pan and add the tomatoes. As soon as the tomatoes begin to cook, add the leeks and the Pernod and allow the alcohol to cook off. Add the fish fumet or stock, the rest of the herbs, saffron and orange zest. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.Just before serving—really! guests should be seated—add the fish in the order depending on which takes longest to cook: add little necks first, as soon as they open, add the mussels, if using, and shrimp and fish last.Serve the bouillabaisse with toasted rustic bread and rouille on the side.Rouille1 roasted and peeled red bell pepper1 roasted hot red chili pepper, or ground cayenne pepper to taste3 Tbsp. fresh lemon juice3 small peeled garlic cloves1/4 cup finely chopped almonds *1/4 cup fresh parsley leaves1/2 cup extra virgin olive oilPuree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste. Adjust to your taste: I like mine hot and salty. I top it with orange zest and a drizzle of olive oil.*For a nut free version, add all the ingredients to your favorite store-bought or homemade mayo to replace the almonds.For the fumet or stock:1 cup olive oil3 cups onion and leek diced6 cloves mashed garlic1 fennel bulb1 orange3 carrots3 celery stalks2 gallons of water1 bottle of wine - reduced to half *3-4 pounds fish bodies, or 6-7 lobster shells, cleaned well, bones, trimmings, or shrimp shells and mussel shells (for bouillabaisse, I suggest only lobster shells for a super rich flavor).Make the stock:On a sheet pan, lay out the prepared onions, carrots, fennel, leeks and garlic and coat with olive oil. Roast vegetables in 350˚ oven until roasted through, about 30-35 minutes. In a 3-gallon stockpot, fill with 2 gallons water, add the cooked vegetables, fish bodies or shells or combination and herbs and cook over medium heat for 1 hour and 30 minutes. Do not cook longer, or you will have a bitter stock. Strain the stock. You can store the stock for 3-4 days or you can freeze for 3-4 months until you are ready to make your bouillabaisse.*For a more flavorful stock add reduced wine (1 bottle of white wine, simmered to half the quantity).I love to serve a meal with a citrus salad after the bouillabaisse and a dark chocolate soufflé with raspberry sauce for dessert.