Recipe: Bouillabaisse With Rockfish, Bay Scallops and Soft-Shell Crabs [edit]

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Tags: Fish, Seafood

Yield: 6 servings

½	cup mayonnaise
1	Yukon Gold potato, peeled, cooked until tender and cooled
1	teaspoon saffron threads
6	clv garlic
	Salt and freshly ground black pepper to taste
½	cup olive oil
6	clv garlic, peeled and crushed
1	teaspoon fennel seeds, ground
1	teaspoon saffron threads
12	Nantucket bay scallops, in the shell, scrubbed and rinsed
12	Maine mussels, in the shell, scrubbed, debearded and rinsed
6	littleneck clams, in the shell, scrubbed
1	tablespoon orange zest, blanched in boiling water for 30 seconds
1	cup Pernod or white wine
6	ounces rockfish fillet, cut into 1-inch chunks
6	ounces grouper, sea bass or mullet fillet, cut into 1-inch chunks
6	jumbo shrimp, peeled and deveined
6	small soft-shell crabs *
1 ½	quarts fish stock **
2	cups crushed tomatoes, without juice
	Salt and freshly ground black pepper to taste
	Crostini (thin slices of toasted bread)

Step 1	For the rouille: In a food processor or blender, combine the mayonnaise, potato, saffron, garlic, salt and pepper to taste and process for 1 minute. Scrape the mixture into a bowl, cover tightly and refrigerate.
Step 2	For the bouillabaisse: In a large stockpot over low heat, heat the oil. Add the garlic, fennel and saffron and cook for 2 minutes. Add the scallops, mussels and clams and cook for 2 minutes. Add the orange zest and Pernod or wine (to taste) and cook for 1 minute. Add the rockfish, grouper, shrimp, soft-shell crabs, fish stock and tomatoes, increase the heat to medium, cover and cook for 4 to 5 minutes. Remove from the heat; season with salt and pepper to taste.
Step 3	Divide the seafood evenly among individual soup bowls. Ladle the broth evenly over the seafood. Serve the rouille on the side with crostini.
Step 4	* Note: If soft-shell crabs are unavailable, add additional amounts of other shellfish such as shrimp, clams, scallops or mussels.
Step 5	** Note: Fish stock is available at some specialty markets and fish stores. You may substitute fish bouillon cubes or bottled clam juice.