Bouillabaisse

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Glutton for Life
Nutrition per serving    (USDA % daily values)
CAL
907
FAT
157%
CHOL
116%
SOD
165%

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Ingredients for 4 servings

1 tablespoon olive oil

1 tablespoon unsalted butter

1 leek, white and some green, cleaned, halved and sliced

1 fennel bulb, halved, cored, and sliced thin

1-2 celery stalks, sliced thin

1 bay leaf

1-2 star anise

peel from 1/2 an orance

1/2 teaspoon saffron threads

1/2 teaspoon sea salt

3 cloves garlic, minced

1 tablespoon tomato paste

1/2 cup dry white wine

2 cups canned whole tomatoes with juice

3 cups fish stock

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

12-18 littleneck or manila clams, well scrubbed

12 sea scallops

1 pound monkfish (or other firm-fleshed white fish such as red snapper, halibut or sea bass), cut into 1” pieces

2 tablespoons Pernod

2 pounds fish bones and heads, or a whole firm-fleshed white fish (sea bass, red snapper)

6 cups water

1 cup dry white wine

1 medium leek, sliced

1 medium onion, thinly sliced

1 small fennel bulb, sliced

1 celery rib, thinly sliced

2 cloves garlic, smashed

2 bay leaves

2 sprigs parsley

2 sprigs thyme

1 sprig tarragon

1 teaspoon sea salt

generous pinch saffron

1/4 cup fresh bread crumbs

2 garlic cloves, smashed

1/2 teaspoon kosher salt

generous pinch cayenne

1 large egg yolk

1/2 cup extra virgin olive oil

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