Components

• bouillabaisse fish stock

• rouille

Ingredients

• 1/4 cup olive oil, plus more as needed

• White and pale green parts of 1 large leek, diced

• 2 large fennel bulbs, diced

• 1 red, yellow, or orange pepper, diced

• 2-3 garlic cloves, minced

• pinch of saffron

• 2x star anise

• 14.5 can dice tomatoes

• 2/3 cup dry white wine

• 2 Tbsp heavy cream

• Sliced baguette (or some other good bread)

• olive oil for brushing the bread

• 1 whole garlic clove for rubbing the toast

• boneless fillets from 2 whole branzini, salted at least 30 min before cooking

Directions

• have your rouille ready

• start the fish stock. While it’s simmering, set a large pot over medium heat.

• Add the oil, leeks, fennel, and peppers. Season generously with salt and cook stirring occasionally until tender and brown, about 15 minutes.

• Add the garlic and cook until aromatic, about 1 minute.

• Add the saffron, star anise, tomatoes, and wine. Bring to a boil.

• Reduce the heat and simmer for 5 minutes.

• Strain the fish stock through a fine mesh sieve into the pot with veggies. Season to taste with salt.

• Add the cream, bring to a simmer, and cook gently for 5 min.

• Take off heat. The soup can be made up to this stage a day ahead.

• When ready to serve, preheat the oven to 350F.

• Brush the bread with olive oil and toast until crisp, 12-15 min.

• While the bread is toasting, place the fish fillets into the turned off pot (the soup temp should be about 180F when the fish goes in – very hot, but not boiling). The fish should flake in 8-10 min. If it doesn’t, turn on the heat on very low until the fish flakes. Break up the fish.

• Rub the toast all over with garlic.

• Serve the soup topped with garlic toasts slathered with rouille.