Bouillabaisse Recipe

Ingredients

• 2 tablespoons olive oil
• ½ small yellow onion, chopped
• ½ fennel bulb, chopped
• ½ cup dry white wine
• Juice from ½ lemon
• 4 cups store-bought less sodium seafood stock
• For the bouillabaisse:
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 (14.5 ounce) can fire roasted diced tomatoes
• ½ lb red potatoes
• 1/3 cup chopped fennel fronds
• Pinch of saffron threads
• 2 tablespoons minced parsley, more for garnish
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 lbs firm white fish (e.g. grouper, red snapper, monkfish), skin removed cut into 2-inch pieces
• For the rouille:
• ½ cup day-old breadcrumbs from a loaf of bread
• 1 ½ tablespoons water
• 2 garlic cloves
• ¼ teaspoon salt
• ¼ teaspoon ground red “cayenne” pepper
• 2 tablespoons olive oil
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