Bouillabaisse

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion , fennel, and garlic, and saute until the vegetables just start to brown. Add the white wine and reduce. Add the orange zest , saffron , tomatoes, potatoes, and fish stock or clam juice. Bring the mixture to a boil.

Continue cooking until the vegetables are tender and the liquid has reduced, about 25 minutes.

Adjust the heat to medium-low and add the mussels and cook for 3 to 4 minutes. Add the shrimp and clams and cook for 3 minutes more. Add the halibut and cook for an additional 4 to 5 minutes.

Before serving, the shells will have opened and the fish will be tender and flaky . Garnish with parsley and top with the faux rouille , recipe follows.

Faux Rouille:

In a bowl, mix together the sour cream , mayonnaise , minced garlic, paprika, fresh lemon juice , salt, and black pepper, to taste and top each serving of bouillabaisse with a dollop of the faux rouille.

Bouillabaisse Variations:

Latin Bouillabaisse : Saute 2 bell peppers , seeded and sliced and 1 serrano chile , seeded and minced along with the other vegetables. Add a handful of coarsely chopped fresh cilantro leaves to the broth base. Garnish the bouillabaisse with lime wedges.

Curried Bouillabaisse: Add 1/4 teaspoon ground cardamom , 2 whole cloves, 2 1/2 tablespoons curry powder , 1 teaspoon crushed red pepper flakes , and 1/2 stick cinnamon to the broth base. Replace the fennel with thinly sliced lemongrass.

Chicken Bouillabaisse: Replace the fish with 6 chicken legs that have been sauteed until golden brown. Replace the clam juice with low-sodium chicken broth .