A saffron-scented fish stew from Marseilles, bouillabaisse is traditionally made with fish, a bit of tomato, garlic, and herbes de Provence. It’s served with toasted bread, spread with a garlicky red pepper mayonnaise called a rouille. I prefer a simpler sauce, which has all of the kick of a rouille but none of the labor-intensive preparation.

SERVES 6

INGREDIENTS

ROASTED CROUTONS:

• 12 slices crusty bread, ½ inch thick
• ½ cup extra-virgin olive oil

RED PEPPER-GARLIC SAUCE:

• One 6-ounce jar roasted red peppers, drained
• 4 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup extra-virgin olive oil

BOUILLABAISSE:

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 medium leeks (white and tender green parts), coarsely chopped
• 2 teaspoons saffron threads, crushed in the palm of your hand
• 1 teaspoon dried thyme
• One 14-ounce can chopped tomatoes with their juice
• 1 bay leaf
• 2 cups seafood stock or store-bought seafood broth, or 1 cup chicken stock or store-bought chicken broth mixed with 1 cup bottled clam juice
• 1 pound halibut or sea bass, cut into 1-inch pieces
• ½ pound medium shrimp, peeled and deveined
• 2 lobster tails, cut into 1-inch pieces
• 12 mussels, scrubbed
• ½ cup finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

ROASTED CROUTONS:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper, aluminum foil, or a silicone baking liner.
3. Brush the bread with the oil.
4. Bake for 5 minutes, or until hard.
5. Let the croutons cool before using.

RED PEPPER-GARLIC SAUCE:

1. In a food processor or blender, process the peppers, garlic, salt, and black pepper until smooth.
2. With the machine running, pour in the oil and process until smooth and emulsified.
3. Store any leftovers in the refrigerator for up to 4 days.

BOUILLABAISSE:

1. Heat the oil in the pressure cooker over medium heat.
2. Add the garlic, leeks, saffron, and thyme and sauté for 2 to 3 minutes, or until the leeks soften.
3. Add the tomatoes, bay leaf, and stock. Bring to a boil and continue boiling the sauce for 3 minutes.
4. Add the halibut, shrimp, lobster, and mussels.
5. Lock the lid in place and cook at high pressure for 4 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Discard any unopened mussels and the bay leaf.
8. Stir in the parsley and taste the stock for seasoning, adding salt and pepper if necessary.
9. Spread the croutons with the red pepper-garlic sauce.
10. Serve the bouillabaisse in large soup bowls and float 2 croutons in each serving.