Serves 8
CROUTES
| 1 | baguette, cut into 1/2-inch slices (enough to make 16) |
| 3 | tablespoons olive oil |
| 1 | clove garlic, halved |
2. On a rimmed baking sheet, arrange the bread. Brush both sides with oil. Bake for 30 minutes or until crisp.
3. Rub 1 side of each slice with the cut side of garlic; set aside.
ROUILLE
| 3 | tablespoons water |
| 1 | cup coarse fresh bread crumbs |
| 3 | cloves garlic |
| 1/2 | teaspoon coarse sea salt |
| 1 | teaspoon cayenne pepper |
| 1/2 | cup olive oil |
2. On a board, mash the garlic, salt, and cayenne pepper until it forms a paste.
3. In a blender, combine the bread crumbs and garlic mixture. Work until they are smooth. Add the olive oil a little at a time until it is thoroughly combined. Set aside.
FISH
| 1/2 | cup olive oil |
| 1 | large red onion, chopped |
| 2 | cloves garlic, chopped |
| 1 | pound red bliss potatoes, cut into 1/2-inch pieces |
| 1/2 | bay leaf |
| 1/4 | teaspoon saffron |
| 1/4 | teaspoon tarragon |
| 7 | cups fish stock |
| 1 | cup white wine |
| 1 1/2 | tablespoons sea salt |
| 1/2 | teaspoon pepper |
| 1/4 | cup heavy cream |
| 1/2 | pound clams, scrubbed |
| 1/2 | pound mussels, scrubbed and beards removed |
| 1/2 | pound large shrimp |
| 1/2 | pound calamari |
| 1/2 | pound sea scallops |
| 3 | pounds white fish fillets (monkfish, cod, haddock, hake), cut into 2-inch pieces |
2. Add the potatoes, bay leaf, saffron, tarragon, stock, wine, salt, and pepper. Bring to a boil, add the cream, and lower the heat. Cover and simmer for 8 to 10 minutes, or until potatoes are almost tender.
3. Add the clams and re-cover. Cook 2 minutes.
4. Add the mussels, shrimp, calamari, scallops, and fish. Cover and cook over very low heat for 5 minutes, shaking the pan several times, or until the mussels open and the fish is opaque.
5. Taste for seasoning and add more salt, if you like.
6. Arrange 2 croutes in each of 8 large bowls. Ladle seafood and broth over croutons. Top each with a dollop of rouille. Adapted from Bistro 712
