Bouillabaisse
Bouillabaisse is a traditional and institutional culinary specialty of the cuisine of Mediterranean Provence. Originally from Marseille, of which it is an emblem, it consists of a fish soup accompanied by bread croutons rubbed with garlic and spread with rouille, pieces of fish, and potatoes. Vincent Lanon Recipe INGREDIENTS 3 tablespoons olive oil 1 tablespoon butter 1 fennel bulb, cored and finely chopped 1 small yellow onion, diced 8 cloves garlic, minced ¼ teaspoon dried thyme ¼ teaspoon paprika ¼ teaspoon saffron threads ⅛ teaspoon cayenne pepper 1 cup dry white wine 4 cups clam juice, seafood stock can also be used 14 ounces canned diced tomatoes, undrained 2 bay leaves 1 pound halibut filets, cut into 3-inch pieces salt and fresh ground black pepper, to taste 12 ounces mussels, scrubbed and debearded 1 pound sea scallops, tendons removed 8 to 10 ounces raw shrimp, peeled and deveined 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh par...
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