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servings:

A panoply of fresh fish and shellfish give this stew its wow-inducing flavor. The recipe comes from chef Todd English.

• Rouille for Bouillabaisse
• 6 slices baguette
• Olive oil
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons freshly grated orange zest
• Chopped fresh flat-leaf parsley, for garnish
• 5 pounds red snapper, monkfish, or striped bass bones, heads removed
• 2 cups tomato paste
• 1/2 cup olive oil
• Coarse salt and freshly ground black pepper
• 6 carrots, sliced 1/4-inch thick on the bias
• 2 fennel bulbs, sliced 1/4-inch thick on the bias
• 1 bunch celery, sliced 1/4-inch thick on the bias
• 2 onions, sliced
• 3 leeks, white parts only, sliced
• 6 cloves garlic, sliced
• 2 tablespoons fresh saffron
• 1 cup plus 2 tablespoons Pernod
• 16 cups Homemade Fish Stock
• 1 (750 mL) bottle white wine, such as Chardonnay
• 2 cups canned crushed tomatoes
• 12 jumbo shrimp
• 12 (2-ounce) monkfish pieces
• 12 (2-ounce) striped bass pieces
• 1 (1 1/2-pound) cuttlefish, cleaned
• 3 cups extra-virgin olive oil
• 2 oranges, halved and sliced
• 2 red onions, thinly sliced
• 1 cup chopped green fennel fronds
• 2 cups olive oil
• 2 cups finely chopped carrots
• 2 cups finely chopped celery
• 2 cups finely chopped fennel
• 1 tablespoon saffron
• 2 pounds mussels, scrubbed and debearded
• 2 pounds cockle clams
• 1 cup Pernod

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