Bouillabaisse-Style Fish Stew

Ingredients

FISH AND MARINADE
1-1⁄2 pounds skinless fish fillets, cut into 1- to 1-1⁄2-inch cubes
8 ounces medium shrimp (41 to 50 per pound) peeled and deveined, shells reserved
8 ounces large sea scallops, tendons removed and scallops halved
1⁄3 cup shredded fresh basil
1⁄4 cup olive oil
3 tablespoons Pernod
3 garlic cloves, minced
2 teaspoons salt
1⁄2 teaspoon saffron threads
1⁄4 teaspoon red pepper flakes
FISH STOCK
2 onions, chopped
1 fennel bulb, stalks discarded, halved, cored, and chopped
1 large carrot, chopped
1⁄4 cup olive oil
3 garlic heads, outer papery skin removed, heads intact
1 (750-ml) bottle dry white wine
2 (28-ounce) cans diced tomatoes, drained with juice reserved
3 pounds fish frames, cleaned and cut into 6-inch pieces
4 cups water
2 large leeks, white and light green parts only, halved lengthwise, chopped, and washed thoroughly
1 bunch fresh parsley, stems only
5 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons salt
8 (2-inch) strips orange zest (2 oranges)
1⁄2 teaspoon saffron threads
STEW
2 pounds mussels, scrubbed and debearded
GARLIC TOASTS
RED PEPPER ROUILLE

Instructions

FOR THE FISH AND MARINADE: Combine all ingredients (except shrimp shells) in large bowl. Toss well, cover flush with plastic wrap, and refrigerate 4 hours.
FOR THE FISH STOCK: Meanwhile, stir onions, fennel, carrot, and oil together in large stockpot or Dutch oven. Cover pot and set over medium-low heat; cook, stirring frequently, until vegetables are fragrant, about 15 minutes. Place garlic in large heavy-duty zipper-lock bag and seal. Smash garlic with rolling pin or meat pounder until flattened. Add smashed garlic to vegetables and continue to cook, stirring frequently, until vegetables are dry and just beginning to stick, about 15 minutes longer. (Take care not to let garlic burn.) Add wine and stir to scrape pot bottom, then add tomatoes with their juice, fish frames, shrimp shells, water, leeks, parsley stems, thyme, bay leaves, peppercorns, and salt. Bring to simmer over medium-high heat, reduce heat to medium-low, and simmer, pressing down on fish bones occasionally with spoon to submerge, until stock is rich and flavorful, about 1 hour.
Strain stock through large fine-mesh strainer into large bowl or container (you should have about 9 cups); rinse and wipe out stockpot and return strained stock to pot. Bring stock to boil over high heat and simmer briskly until reduced to 8 cups, about 10 minutes. Off heat, add orange zest and saffron and let stand for 10 minutes to infuse flavors. Strain stock through fine-mesh strainer; set aside.
FOR THE STEW: Return fish broth to clean stockpot and bring to boil over high heat. Stir in marinated fish and shellfish and mussels, cover pot, and return to simmer; cook for 7 minutes, stirring occasionally. Off heat, cover and let stand until fish is cooked through and mussels have opened, about 2 minutes. Season with salt and pepper to taste, ladle into bowls, and float 1 garlic toast topped with dollop of rouille in each bowl. Serve immediately.

Bouillabaisse-Style Fish Stew

Ingredients

Instructions

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