Bouillabaisse – Moveable Feast

Ingredients

• 2 Tbs. extra-virgin olive oil, more for drizzling
• 3 cloves garlic, crushed
• 1/4 tsp. crushed saffron threads
• 1/4 tsp. crushed red chili flakes
• 2-1/4 cups coarsely chopped yellow onion
• 3 cups coarsely chopped leeks, white and green parts only
• 1/2 cup coarsely chopped shallot
• 3-1/2 cups coarsely chopped fennel, tops and fronds separated and reserved
• 8 sprigs thyme
• 1 fresh bay leaf
• 2 lb. medium tomatoes, quartered
• 2 whole red snapper (about 4 lbs.), one cut into 4-inch crosswise pieces, reserving head, and tail; and one filleted and cut crosswise into 6 to 8 equal pieces, head, tail, and bones reserved
• 2 lb. mussels
• 2 1-1/2 lb. lobsters, steamed, meat and shells separated and reserved
• 2 Tbs. double concentrate tomato paste
• 1/2 cup pastis or anisette
• 3/4 cup dry white wine
• 1 3-inch lemon peel
• 1 3-inch orange peel
• Kosher salt
• 1-1/2 lb. Yukon gold potatoes, peeled and sliced in 1/2-inch slices
• 2 medium cloves garlic, coarsely chopped
• 3 slices cooked potato from the soup
• 1/4 tsp. cayenne pepper
• Pinch saffron threads
• 1/2 cup warm soup base
• 1 cup coarsely chopped crustless baguette, about 1-1/2 oz.
• 1/4 cup extra-virgin olive oil
• Small mint leaves, for garnish, optional
• Chives cut into 1-inch pieces, for garnish, optional
• Fleur de sel
• 6 to 8 toasted baguette slices (about 1/2 loaf) for serving