French In A Flash: Chilean Sea Bass With Bouillabaisse Broth

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon of olive oil, plus more for sautéing the fish

1 small onion, thinly sliced

1/2 fennel bulb, thinly sliced, with fronds reserved for garnish

Salt and pepper

1 clove garlic, sliced

1 can (14.5 ounces) petite diced tomatoes, drained

1/2 cup white wine

2 1/2 cups fish stock

1 teaspoon saffron

1 bay leaf

1 dozen rock shrimps, peeled and deveined

1 dozen mussels

4 fillets (4- to 6-ounce) Chilean sea bass

For the Rouille with Baguette Toasts

1/2 day-old baguette, sliced 1/4-inch thick

1 cup mayonnaise

2 cloves garlic

Zest and juice of 1/2 lemon

5 filets roasted red pepper from a jar

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