- For croutons
- 12 to 16 (1/2-inch-thick) baguette slices
- 3 tsp extra-virgin olive oil
- 1 garlic clove, halved
- For soup
- 1 (1- to 1 1/4 -lb) live lobster
- 2 large tomatoes, peeled and coarsely chopped
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1/2 cup extra-virgin olive oil
- 1 lb boiling potatoes
- 1/3 cup finely chopped fennel fronds (sometimes called anise)
- 1 Turkish or 1/2 California bay leaf
- 1/4 tbsp Safrante Saffron
- 1 1/2 tbsp Saffron Salt
- 1/2 tbsp black pepper
- 9 cups white fish stock (or store-bought)
- 3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass,
- porgy, grouper, and/or cod), cut into 2-inch pieces
- 1/2 pound cockles or small hard-shelled clams, scrubbed
- 1/2 pound cultivated mussels, scrubbed and any beards removed
- 1/2 pound large shrimp in shells
- For croutons: Put oven rack in middle position and preheat oven to 250°F.
- Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp for about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
- For soup: Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
- Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, saffron salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.Stir 3 tablespoons broth from soup into rouille until blended.
- Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
- Top each serving with 1 teaspoon rouille and serve remainder on the side.
This recipe inspired by Epicurious.