Dec 3, 2013 2 min read

Ingredients

½ cup olive oil

1 pound onions, sliced

1 pound leeks, sliced

8 ounces fennel, sliced

8 garlic cloves, chopped

2 pounds tomatoes, peeled, seeded, chopped

2 tablespoons tomato paste

2 teaspoons crumbled saffron threads

Bouquet garni (bundle of herbs tied together)

1 pound potatoes, peeled, cut into ½-inch dice

3 quarts fish stock

Kosher salt, as needed

Ground black pepper, as needed

Cayenne pepper, as needed

Assorted seafood (John Dory, red mullet, red snapper, porgy, monkfish, lobster) cut into 3-inch chunks

½ cup chopped parsley

½ cup chopped chervil

Baguette or country bread loaf, cut into slices, dried in oven

Directions

In large, heavy bottomed stockpot, heat the olive oil over medium high heat and sweat the onions, leeks, fennel, and garlic until translucent, about 5 minutes

Add the tomatoes, tomato paste, saffron, bouquet garni, potatoes, and fish stock and simmer until the potatoes are cooked, 10 to 15 minutes Season with salt, black pepper and cayenne pepper.

Add the seafood in order of firmness and cooking time, with the denser, longer cooking items placed on the bottom, and the delicate fillets on top. Cook until the seafood is done. Once the seafood is cooked, add the parsley and chervil.

To serve, carefully remove fish and shellfish, arranging it on a large serving platter or in a warm bowl. Ladle the broth and potatoes over fish, and serve with bread.

Yield: 20 portions