Active Time

　　1¼ hr

　　Total Time

　　1½ hr

　　This bouillabaisse recipe is inspired by the classic French dish served at Guillaume Sorrieu’s L’Épuisette in Marseille. As with many classic dishes, the “right” way to make bouillabaisse is the subject of heated debate, but this dish truly lends itself to improvisation. Sorrieu, for example, serves his in two courses: broth first, then the fish. It’s not uncommon for chefs to prepare their bouillabaisse based on the catch of the day, so you can think of the ingredients list as a general guideline, particularly when it comes to the types of seafood required. Even if you don’t live on the French Riviera with access to beautiful Mediterranean fish, you can still put together a gorgeous bouillabaisse as long as you start with the freshest local fish available. Can’t find mussels? Double up on clams! Just don’t skip the rouille—the spicy, garlicky sauce that helps this dish truly sing.

　　You might consider bouillabaisse to be a bit of a project, but everything comes together in one large stockpot (which we love for easy cleanup) and we promise it’s worth the effort. One spoonful of this classic dish instantly evokes sunny Marseille, with a lilting version of “La Vie en Rose” playing gently in the background.

　　Editor’s note: This recipe was originally published the May 2007 issue of ‘Gourmet’ and first appeared online in December 31, 2014.

　　

Ingredients

Makes 6 to 8 servings

　　

For croutons

12 to 16 (½-inch-thick) baguette slices

　　3 tablespoons extra-virgin olive oil

　　1 garlic clove, halved

　　

For soup

1 (1- to 1¼ -lb) live lobster

　　2 large tomatoes, peeled and coarsely chopped

　　1 large onion, chopped

　　4 garlic cloves, chopped

　　½ cup extra-virgin olive oil

　　1 lb boiling potatoes

　　⅓ cup finely chopped fennel fronds (sometimes called anise)

　　1 Turkish or ½ California bay leaf

　　¼ teaspoon crumbled saffron threads

　　1½ tablespoons coarse sea salt

　　½ teaspoon black pepper

　　9 cups white fish stock (or store-bought)

　　3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces

　　½ pound cockles or small hard-shelled clams, scrubbed

　　½ pound cultivated mussels, scrubbed and any beards removed

　　½ pound large shrimp in shells

　　Rouille

　　

Make croutons:

Step 1

Put oven rack in middle position and preheat oven to 250°F.

　　

Step 2

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

　　

Make soup:

Step 3

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

　　

Step 4

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into ½-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

　　

Step 5

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

　　

Step 6

Stir 3 tablespoons broth from soup into rouille until blended.

　　

Step 7

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

　　

Step 8

Top each serving with 1 teaspoon rouille and serve remainder on the side.