Bouillabaisse with Red Pepper Rouille

Name: Bouillabaisse with Red Pepper Rouille
Total time: 70 min
Ingredients: 1/4 cup (1/2 oz./15 g) finely diced day-old sourdough bread (without the crust); 1 garlic clove, coarsely chopped; 2 Tbs. minced roasted red bell peppers; 1 Tbs. rice vinegar; 1 Tbs. cider vinegar; 1 cup (8 fl. oz./250 ml) vegetable oil; 2 Tbs. ice water; 2 Tbs. extra-virgin olive oil; 2 leeks, white part only, thinly sliced; 1/2 fennel bulb, trimmed, cored and diced; 2 plum tomatoes, diced; 2 celery stalks, diced; 1 garlic clove, minced; 1 cup (8 fl. oz./250 ml) dry white wine; 2 cups (8 fl. oz./500 ml) water; 1 lb. (500 g) littleneck or similar clams, scrubbed; 4 hake or pollock fillets, each about 4 oz. (125 g); Kosher salt, to taste; 1/4 cup (1/3 oz./10 g) chopped mixed fresh herbs, such as parsley, cilantro, tarragon, chervil and mint; Coarse country bread slices, toasted, for serving

www.williams-sonoma.com

A simple, delicious take on the classic Provençal seafood stew — clams and white fish simmered with fennel, leeks and white wine, served with toasted bread and

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Ingredients

1/4 cup (1/2 oz./15 g) finely diced day-old sourdough bread (without the crust)
1 garlic clove, coarsely chopped
2 Tbs. minced roasted red bell peppers
1 Tbs. rice vinegar
1 Tbs. cider vinegar
1 cup (8 fl. oz./250 ml) vegetable oil
2 Tbs. ice water
2 Tbs. extra-virgin olive oil
2 leeks, white part only, thinly sliced
1/2 fennel bulb, trimmed, cored and diced
2 plum tomatoes, diced
2 celery stalks, diced
1 garlic clove, minced
1 cup (8 fl. oz./250 ml) dry white wine
2 cups (8 fl. oz./500 ml) water
1 lb. (500 g) littleneck or similar clams, scrubbed
4 hake or pollock fillets, each about 4 oz. (125 g)
Kosher salt, to taste
1/4 cup (1/3 oz./10 g) chopped mixed fresh herbs, such as parsley, cilantro, tarragon, chervil and mint
Coarse country bread slices, toasted, for serving