Bouillabaisse with Pesto Rouille | USA

Name: Bouillabaisse with Pesto Rouille | USA
Ingredients: Baguette 8 ½-inch slices cut on the diagonal; Cayenne pepper 1/4 tsp.; Cooked lobster meat 1 lb.; Diced green pepper 1 cup; Diced onions 1 cup; Fennel bulb 1 small (about 10 to 12 oz.); Finely chopped garlic 1/4 cup; Fish stock 6 cups; Fresh breadcrumbs 1 cup; Freshly ground black pepper To taste; Kosher salt To taste; Large strips of orange peel 2; Mussels 1 lb. washed and debearded; Olive oil 1/4 cup; Saffron threads Generous pinch; Skinless firm white fish 1 lb. (sea bass, halibut, or cod cut into large pieces); Small clams (such as cockles) 1 lb. soaked in cold salt water; Store-bought pesto 1/4 cup; White wine 1 cup; Yukon gold potatoes 10 oz. cut into ½-inch dice

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Combine 2 Tbs. olive oil with 1 Tbs. garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Brush the mixture on one side of the bread slices and set aside. …

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Ingredients

Baguette 8 ½-inch slices cut on the diagonal
Cayenne pepper 1/4 tsp.
Cooked lobster meat 1 lb.
Diced green pepper 1 cup
Diced onions 1 cup
Fennel bulb 1 small (about 10 to 12 oz.)
Finely chopped garlic 1/4 cup
Fish stock 6 cups
Fresh breadcrumbs 1 cup
Freshly ground black pepper To taste
Kosher salt To taste
Large strips of orange peel 2
Mussels 1 lb. washed and debearded
Olive oil 1/4 cup
Saffron threads Generous pinch
Skinless firm white fish 1 lb. (sea bass, halibut, or cod cut into large pieces)
Small clams (such as cockles) 1 lb. soaked in cold salt water
Store-bought pesto 1/4 cup
White wine 1 cup
Yukon gold potatoes 10 oz. cut into ½-inch dice