Remember that you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.

SERVES 10

INGREDIENTS

FOR BOUILLABAISSE:

• 4 lb. mixed filleted, skinned fish, such as Pacific rockfish, monkfish, sea bass, or halibut
• Salt (use sea salt if possible)
• 1/2 cup extra-virgin olive oil
• 2 large leeks, chopped
• 1 large bulb fennel, chopped
• 2 large potatoes, peeled and chopped
• Pinch of saffron (about 20 threads)
• 3 bay leaves
• 1 tsp. dried thyme
• Freshly ground black pepper
• 8 large ripe tomatoes (or one 28-oz. can tomatoes), peeled, seeded, and chopped; juice strained and reserved
• 4 quarts homemade fish or seafood stock
• 1 lb. small clams, rinsed
• 1 lb. small mussels, scrubbed and rinsed
• 3/4 lb. thin-fleshed squid, cleaned and cut into ringlets
• 2 Tbs. chopped fresh flat-leaf parsley
• 10 slices sourdough bread, toasted or grilled and rubbed with garlic
• Rouille

FOR ROUILLE:

• 1/2 cup soft white breadcrumbs
• 1/4 cup homemade fish or seafood stock
• 2 large red bell peppers, roasted, peeled, seeded, and chopped (reserve any juice)
• 2 fresh serrano or other small
• hot chiles
• 2 to 3 cloves garlic
• Pinch of saffron (about 20 threads)
• Freshly ground black pepper
• 1 tsp. red-wine vinegar
• Table salt
• 1/2 cup fruity extra-virgin olive oil

INSTRUCTIONS

FOR BOUILLABAISSE:

1. Locate and remove bones from the fish fillets
2. Cut the fillets into 2-3 inch pieces
3. Sprinkle with salt and toss gently; set aside
4. Warm 1/4 cup of olive oil in a large soup pot
5. Add leeks, fennel, potatoes, saffron, bay leaves, thyme, 1 Tbs. salt, and pepper
6. Cook slowly over medium-low heat for about 30 minutes, until the leeks are soft and potatoes are tender
7. Add tomatoes, tomato juice, and fish stock; bring to a rapid simmer
8. Taste and add salt if needed
9. Add fish and remaining 1/4 cup of olive oil to the simmering broth
10. Boil for about 10 minutes
11. Add clams and mussels and cook for another 5 minutes
12. Add squid and parsley in the last minute
13. Taste and add salt if needed
14. Remove from heat, cover, and let stand for 15 minutes
15. Place a slice of toasted garlic bread at the bottom of each bowl
16. Ladle soup on top
17. Serve with a spoonful of rouille.

FOR ROUILLE:

• In a bowl, combine the breadcrumbs with the fish stock and any juices reserved from the roasted peppers; mix well. In a mortar, pound the chiles, garlic, and saffron to a paste. Add the red pepper, a bit at a time, and work to an even consistency. Add the breadcrumbs; stir and grind the mixture until it resembles a fine porridge. Grind a little black pepper into the sauce, add the vinegar, salt to taste, and stir in the olive oil.

ALL ABOUT SAFFRON:

• The stigma of a little purple perennial crocus flower, saffron must be gathered by hand during a harvest that lasts just a couple of weeks in the fall, and there are only three stigmas per blossom. It takes about 75,000 flowers to yield a pound of saffron. Fortunately, a pinch (about 20 threads)is usually all it takes to impart saffron’s distinctive yellow color and vaguely metallic, dried alfalfa hay and bitter sweet wild flower-honey flavor.
• How to choose? Buy saffron in threads. Powdered saffron can contain other products, and it’s hard to know if you’re buying the pure spice. Look for saffron that contains short, deep red threads. Lesser grades of saffron include threads with some yellow areas (which is the style part of the flower). This isn’t a bad thing, but the yellow part doesn’t have the same coloring and flavoring power as the red stigmas, so the saffron isn’t as potent.
• How to store? Stored in a sealed container in a dark place, saffron should last a couple of years before the flavor starts to diminish

NUTRITION INFORMATION PER SERVING:

• 740 CALORIES | 59g PROTEIN | 39g CARB | 35g TOTAL FAT | 6g SAT FAT | 23g MONO FAT | 5g POLY FAT | 170mg CHOL | 1,040mg SODIUM | 5g FIBER