Classic Bouillabaisse - Foley Food and Wine Society

Ingredients

• 1 pound petrale sole, trimmed of any bones
• 8 oz mussels, preferably from Prince Edward Island, cleaned
• 8 oz Manila clams, cleaned
• 8 each white Gulf shrimp, u10 size, cleaned
• 3 cups bouillabaisse broth (ingredients & recipe follow)
• 1 cup white wine
• 1 cup Russet potato, medium diced
• 4 tablespoons butter, unsalted
• 2 bunches chives, chopped fine
• 4 tablespoons rouille (ingredients & recipe follow)
• Grapeseed oil as needed
• Salt, to taste
• Boillabaisse Broth:
• ½ cup fennel, chopped
• ½ cup onion, chopped
• 2 cloves garlic
• ¼ cup pernod
• 1 small pinch saffron
• 1 bay leaf
• 2 cups canned tomato
• 2 cups lobster stock
• 1 tablespoon olive oil
• Rouille:
• 1 cup baguette, cut into small pieces
• ½ teaspoon red pepper flakes
• Very small pinch saffron
• Juice of 1 lemon
• ½ cup lobster stock
• ½ cup extra virgin olive oil