Ingredients:
- 3 tbs. extra-virgin olive oil, plus more for drizzling
- 1 large onion, diced into 1/4-inch pieces
- 2 leeks, white and light green parts thinly sliced
- 3 garlic cloves, chopped
- 1 fennel bulb, fronds reserved and bulb thinly sliced for garnish
- 2 tomatoes, diced into 1/2 -inch pieces
- 1 cup of dry white wine
- 2 Bay leaves
- 1 large pinch of saffron
- 1 tsp of fresh thyme, chopped
- 1 tsp of fresh parsley, chopped
- 5 cups fish stock (6 cups if you like more broth)
- 1 large potato, cut and peeled into ½ inch pieces
- 1 lb. lobster claws
- 1 lb. Manilla clams
- 1 lb. Penn Cove mussels
- 1 lb. Rockfish, cut into large chunks
- 1 lb. Halibut, cut into large chunks
- Toasted baguette
- Rouille (optional)
Method
Step 1:
In a large heavy pot, heat the 3 tablespoons of olive oil. Add onion, leeks, garlic, and fennel bulb and cook over moderate heat until onion is translucent (about five to seven minutes). Add the tomatoes, wine, bay leaves, thyme, and saffron. Turn up the heat and cook until wine is reduced by half. Add fish stock and bring to a simmer. Lower heat and cook for about 20 minutes until vegetables are soft and tender.
Step 2:
Discard bay leaves. In a food processor, blender, or immersion blender pulse vegetables and broth to a coarse puree. Strain through a fine sieve over the skillet (omit straining if you like it thick)
Step 3:
Add the potatoes to the broth and bring to simmer over medium heat. Cook until potatoes are just tender, about 10 minutes. Season with salt and pepper. Add the clams and mussels, cover and cook over medium heat until they begin to open (2-3 minutes). Add the rockfish and halibut, cover and simmer for 2 minutes. Add the lobster, cover and simmer until all the clams and mussels are open and fish is cooked through (about 4 minutes)
Step 4:
Garnish with fennel fronds and parsley. Serve immediately with rouille and toasted baguette.