Chicken Bouillabaisse
INGREDIENTS
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(makes 4 servings)
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Ingredients
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BOUILLABASE
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•3lbs bone-in skin-on chicken pieces, trimmed of excess fat
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•salt and pepper
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•2 tablespoons olive oil
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•1 large leek (white and light green parts only) halfed lengthwise, rinsed, and sliced thin
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•1 small fennel bulb, halved lenthwise, cored, and sliced thin
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•1/4 teaspoon saffron threads
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•1/4 teaspoon cayenne pepper
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•1 tablespoon unbleached flour
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•4 cloves garlic, minced
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•1 tablespoon tomato paste
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•1 14.5oz can diced tomatoes, drained
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•1/2 cup dry white wine
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•3 cups chicken broth
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•1 strip orange zest, removed with a peeler, about 3" long and cleaned of the white pith
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•1/4 cup pastis or Pernod
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•3/4lb Yukon gold potatoes cut into 3/4" cubes
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•1 tablespoon chopped fresh tarragon
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ROUILLE AND CROUTONS
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•3 tablespoons water
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•1/4 teaspoon saffron threads
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•1 baguette
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•4 teaspoons lemon juice
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•2 teaspoons dijon mustard
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•1 large egg yolk
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•1/4 teaspoon cayenne pepper
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•2 cloves garlic, minced
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•1/2 cup vegetable oil
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•1/2 cup plus 2 tablespoons extra-virgin olive oil
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•salt and pepper
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