Bouillabaisse

Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswiseinto thin slices. Rinse leeks in large bowl of cold water, swishing to remove sand; transfer to colander to drain, leaving sand in bottom of bowl.

In nonreactive 5-quart Dutch oven, heat oil over medium heat. Stir in leeks, fennel, and onion; cook,stirring occasionally, until vegetables are tender, about 15 minutes. Add garlic and ground red pepper and cook 30 seconds.

Add wine and heat to boiling; boil 1 minute. Stir in clam juice, tomatoes with their juice, water, orange peel, bay leaf, salt, thyme, and black pepper, breaking up tomatoes with side of spoon; heat to boiling. Reduce heat and simmer 20 minutes. Discard bay leaf.

Meanwhile, prepare Easy Aïoli.

Increase heat to medium-high. Stir in monkfish; cover and cook 3 minutes. Stir in mussels; cover andcook 1 minute. Stir in cod and shrimp; cover and cook until mussels open and fish and shrimp are just opaque throughout, 2 to 3 minutes longer. Discard any mussels that have not opened.

To serve, ladle bouillabaisse into large shallow soup bowls; sprinkle with parsley. Spoon aïoli ontotoasted French bread and float in bouillabaisse. Makes 11 cups or 6 main-dish servings.

Nutritional information is based on one serving, without toast or Easy Aoili.