Deconstructed Bouillabaisse

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, plus more for sauteing the fish
• 1 small onion, thinly sliced
• 1/2 fennel bulb, thinly sliced and fronds reserved for garnish
• kosher salt
• fresh ground black pepper
• 1 garlic clove, sliced
• 1 (14 1/2 ounce) can petite diced tomatoes, drained
• 1/2 cup wine
• 2 1/2 cups fish stock
• 1 teaspoon saffron
• 1 bay leaf
• 1 dozen rock shrimp, peeled and deveined
• 1 dozen mussels
• 1 -1 1/2 lb chilean sea bass, cut in 4 pieces
• 0.5 (6 ounce) baguette, sliced 1/4-inch thick (use one which is slightly stale, about one day old)
• 1 cup mayonnaise
• 2 garlic cloves
• 1/2 lemon, zested
• 1/2 lemon, juice of
• 5 slices jarred roasted red peppers
• kosher salt
• fresh ground black pepper

Recipe

• 1 heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. when it shimmers, add onion and fennel. season with salt and pepper, and sweat 2-3 minutes. add garlic and sweat another 2-3 minutes.
• 2 add the drained tomatoes and the wine. raise heat to high and boil 2 minutes until wine begins to reduce.
• 3 add fish stock, saffron and bay leaf; bring back to the boil. reduce heat to low and simmer, uncovered, 10 minutes. adjust seasoning.
• 4 pick over mussels, discarding any which are already open. add mussels and shrimp to broth and stir. cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
• 5 salt and pepper both sides of the sea bass. coat the bottom of a large nonstick skillet with olive oil. heat oil over medium-high heat until it shimmers. add the fish and cook 3-4 minutes on each side, until golden.
• 6 arrange baguette slices on a cookie sheet and bake in a preheated 350°f oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
• 7 in a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. process until smooth.
• 8 using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. ladle broth around the fish and top with a fennel frond. serve with rouille and toasts.