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1/3 cup extra-virgin olive oil

8 shallots, coarsely chopped

2 leeks, white and tender green parts, coarsely chopped

1 medium fennel bulb, cored and coarsely chopped

1 head of garlic, cloves peeled and coarsely chopped

1 teaspoon tightly packed saffron

3 large tomatoes, coarsely chopped

2 tablespoons tomato paste

2 pounds non-oily white fish bones and heads

4 thyme sprigs

4 parsley sprigs

2 bay leaves

Salt and freshly ground pepper

1 baking potato (8 ounces), peeled and cut into 1-inch dice

2 large egg yolks

2 large garlic cloves, chopped

1/2 roasted red pepper

1 tablespoon plus 1 teaspoon harissa

3/4 cup extra-virgin olive oil


1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 leek, white and tender green parts, finely diced

1/2 medium fennel bulb, cored and cut into 1/2-inch dice

1 baking potato, peeled and cut into 1/2-inch dice

1 large tomato—peeled, seeded and cut into 1/2-inch dice

12 littleneck clams, scrubbed and rinsed

16 mussels, debearded

8 large shrimp (1/2 pound), shelled and deveined

1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks

1 tablespoon fresh lemon juice

3 tablespoons chopped basil

8 thin slices of baguette, brushed with olive oil and toasted

Lemon wedges, for serving

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