Bouillabaisse (Mediterranean Fish Soup)

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
591
FAT
86%
CHOL
36%
SOD
41%

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Ingredients for 8 servings

2 dried cayenne or other dried red chilies, &nbsp seeded

4 garlic cloves

1 Tbs. dried bread crumbs

2 egg yolks

1/2 tsp. salt

1/2 cup extra-virgin olive oil

1/4 cup extra-virgin olive oil

1 yellow onion, chopped

2 leeks, white portion only, chopped and rinsed &nbsp well

2 tomatoes, peeled and coarsely chopped

2 garlic cloves, crushed

1 fresh bay leaf or 1/2 dried leaf

2 fresh thyme sprigs

1 fennel stalk, 6 inches long

1 fresh or dried orange zest strip, 2 inches long &nbsp and 1 inch wide

1/2 tsp. freshly ground pepper

2 cups dry white wine

1 cup water

5 potatoes, about 1 1/2 lb. total, peeled &nbsp and cut into slices 1/2 inch thick

1/4 tsp. saffron threads

2 lb. firm-fleshed fish steaks or fillets, such as &nbsp monkfish, halibut or cod, cut into 1, 1/2-inch &nbsp chunks

Boiling water, as needed

2 lb. tender-fleshed whole fish, such as &nbsp red snapper, ocean perch or rockfish, cleaned &nbsp and left whole if small or cut into 1 1/2-inch &nbsp chunks or filleted if large

1 lb. mussels, scrubbed and debearded

1 lb. small crabs

1 Tbs. minced fresh flat-leaf parsley

8 slices coarse country bread, each 1 inch thick, &nbsp toasted and rubbed with garlic

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