Ingredients

• 1 tablespoon hot fish stock or clam broth
• 2 cloves garlic, peeled
• 1 small red hot pepper
• 1/2 teaspoon salt
• 1/4 cup soft white bread, torn into bits
• 1/2 cup olive oil

• 3 pounds of fish fillets (at least 3 types, such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces
• 1 pound mussels or clams
• 1 pound squid or crab
• 1/4 cup extra virgin olive oil
• 1 cup onions, thinly sliced
• 2 leeks, white and light green parts only, thinly sliced
• 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds
• 2 cloves garlic, crushed
• 3 large tomatoes, roughly chopped
• 1 bay leaf
• 3 sprigs fresh thyme
• 1/2 teaspoon saffron threads
• 2 teaspoons salt
• 1 long, wide strip of orange zest
• 1 cup clam juice or fish stock
• 1/4 teaspoon freshly ground black pepper
• Sliced rustic French bread, plain or toasted

Instructions

1. Make the Rouille Sauce:
   • In a blender, combine the hot fish stock or clam broth with the garlic, red hot pepper, salt, and bread. Blend until smooth.
   • With the blender running, slowly drizzle in the olive oil. Stop blending as soon as the oil is incorporated. Set aside.
2. Cook the Vegetables:
   • Heat 1/4 cup of olive oil in a large (6-8 quart) pot over medium-high heat.
   • Add the onions, leeks, and fennel to the pot. Stir to coat the vegetables with oil. Cook for about 10-15 minutes, until softened but not browned.
3. Add Aromatics and Tomatoes:
   • Stir in the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook for another 10 minutes, until the tomatoes break down.
4. Add the Fish:
   • Bring 2 cups of water to a boil. Lay the fish pieces over the vegetables and pour the boiling water over them. Add the clam juice or fish stock.
   • Bring the mixture to a boil, then reduce to a simmer and cook uncovered for about 5 minutes.
5. Add the Shellfish:
   • Add the mussels, squid, and/or crab. Push the fish aside to ensure the shellfish is submerged in the liquid.
   • Simmer for another 10 minutes, uncovered. Season with freshly ground black pepper and more salt to taste.
   • Remove the bay leaf, thyme sprigs, and orange zest from the broth.
6. Serve:
   • Transfer the fish and shellfish to a platter to keep warm.
   • Place a slice of crusty French bread (plain or lightly toasted) in each bowl. Spoon a dollop of rouille sauce over the bread.
   • Ladle the broth over the bread, then top with the fish and shellfish.

Nutrition

Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg