Special Occasions

INGREDIENTS

• 3 pounds of non-oily assorted fish fillets, such as OCI Cod, Haddock or Flounder
• 3⁄4 pound OCI Shrimp, shelled and deveined
• 1⁄2 cup extra-virgin olive oil
• 1 1⁄2 cups dry white wine
• 3 fresh thyme sprigs, chopped, or substitute 1⁄2 teaspoon dried thyme
• 3 garlic cloves, minced
• 1 teaspoon fennel seeds
• 1 tablespoon coarsely chopped orange peel, without any white pith
• 1⁄4 teaspoon saffron threads
• 2 tablespoons unsalted butter
• 3 medium-sized leeks, white and pale green parts only, thinly sliced
• 1 1⁄2 cups drained canned tomatoes
• 4 cups boiling fish stock, or shellfish stock (see recipe index)
• 2 dozen mussels, in their shells, debearded and scrubbed
• 1 dozen clams in their shells, scrubbed
• 6 to 8 1⁄2-inch thick slices French-style bread, toasted until crisp
• Rouille (see recipe index)

METHOD

Cut the fish fillets into large pieces. Lay the fish pieces and the shrimp in a large shallow bowl. In a non-reactive bowl, whisk together the next 7 ingredients. Pour the mixture over the fish, turning it around with a large spoon to coat completely. Cover the seafood and refrigerate for 1 hour.

In a large heavy pot, melt the butter over moderate heat. Add the leeks and cook them, stirring, until they are soft but not brown. Stir in the tomatoes and cook until most of the liquid has evaporated. Add the marinated seafood along with the marinade ingredients. Pour on the boiling stock. Bring the mixture to a boil and boil it rapidly for 10 minutes. Add the mussels and clams, partially cover, reduce the heat and simmer gently for 5 or 6 minutes, or until the shellfish open. Using a slotted spoon, remove the fish and shellfish to a heated platter. Cover the platter and keep it warm in a low oven.

Strain the broth remaining in the pot into a large saucepan, pressing down hard on the ingredients before discarding them. Bring the broth to a simmer, taste and adjust seasonings and pour it into a heated soup tureen. To serve the bouillabaisse, place a slice of toasted bread in each heated soup bowl. Arrange a serving of fish and shellfish from the platter on top. Then ladle on some broth. A spoonful of rouille may be spread on the toast before adding the seafood or it may be served separately.

SERVINGS: 6