Bouillabaisse with Garlic Croutons
INGREDIENTS
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Garlic Croutons
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2 sticks salted butter
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4 cloves garlic, peeled, crushed
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1/2 teaspoon ground anise seed
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1 baguette
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Bouquet Garni
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1 teaspoon fennel seed
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1 teaspoon anise seed
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1 teaspoon freshly ground pepper
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2 bay leaves
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3 cloves
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1 pinch thyme
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2 cloves garlic, crushed
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Broth
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1/3 cup olive oil
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1/2 cup finely chopped onion
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1/2 cup finely julienned leeks
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1/4 cup finely julienned celery
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1/2 cup finely julienned carrots
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1 tablespoon minced shallots
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1 1/2 cups chopped fresh tomatoes
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1/2 cup tomato paste
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1 cup dry white wine
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3 cups fish stock (or clam juice or vegetable broth)
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Sea salt and freshly ground pepper
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1 Bouquet Garni (see above)
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1/2 teaspoon saffron
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Bouillabaisse
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12 fingerling potatoes, halved (or small red potatoes)
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18 littleneck clams, rinsed in cold water
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30 mussels, rinsed in cold water, barnacles and beards removed, half-open shells discarded
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1 pound (20-24 count) raw shrimp, peeled and de-veined
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1 pound sea scallops, rinsed in cold water
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2 pounds red snapper, sea bass or swordfish fillets, cut into 2- to 3-inch diagonal slices
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1 tablespoon Pernod
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1 tablespoon finely chopped fresh fennel
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1 tablespoon chopped parsley
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