- For the rouille:
2 dried cayenne or other dried red chilies, seeded
4 garlic cloves
1 Tbs. dried bread crumbs
2 egg yolks
1/2 cup extra-virgin olive oil
For the soup:
1/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 leeks, white portion only, chopped and rinsed
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
and 1 inch wide
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 cups dry white wine
1 cup water
5 potatoes, about 1 1/2 lb. total, peeled
1/2 inch thick 1/4 tsp. saffron threads
2 lb. firm-fleshed fish steaks or fillets, such as
monkfish, halibut or cod, cut into 1, 1/2-inch
chunks Boiling water, as needed
2 lb. tender-fleshed whole fish, such as
red snapper, ocean perch or rockfish, cleaned
and left whole if small or cut into 1 1/2-inch
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, toasted and rubbed with garlic