Bouillabaisse

Ingredients

• 1  bay leaf 
• 3  alaskan snow crab legs frozen thawed cooked cut into 2-in. pieces; or 1/2 lb. dungeness crab, cracked
• 8 servings platter of marinated fish 
• 4 cups fish stock 
• 3  garlic cloves chopped
• 1  leek white chopped
• 1 pound california mussels 
• 0.3 cup olive oil extra-virgin
• 0.3 teaspoon pepper 
• 0.5 pound spot prawns 
• 1 teaspoon sea salt fine
• 1 pound california squid separated cut into 1/2-in. rings calamari
• 3 sprigs thyme leaves 
• 3 large tomatoes red canned ripe peeled chopped
• 1 cup white wine 
• 1 medium onion yellow chopped
• 8 servings rouille 
• 8 servings rouille 

Equipment

• bowl
• ladle
• pot

Directions

1. Heat oil in a large, wide pot over medium-high heat. Saut leek and onion until translucent, 2 minutes.
2. Add garlic, then fennel slices from under fish on platter. Saut 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.
3. Remove fish from platter; set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered; then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.
4. Bring broth to a rolling boil.
5. Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes; transfer to a platter and cover.
6. Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes; transfer to platter as done.
7. Add crab and mussels and cook just until mussels open, 5 minutes.
8. Transfer both to platter.
9. Add squid and cook just until opaque, about 1 minute; transfer to platter. Bathe platter with a ladle of broth.
10. Remove bay leaf and thyme.
11. Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille.
12. Serves 8 to
13. Add fish to remaining broth and keep, chilled, up to 5 days.
14. Buying Guide
15. When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.
16. Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
17. California mussels: Briny flavor; soft, melting texture with a bit of chew.
18. California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.
19. Dungeness crab: Flaky; sweet and moist.
20. Pacific cod (true cod, gray cod): Delicate; mild flavor.
21. Pacific halibut: Firm, with mild flavor.
22. Petrale sole: Delicate texture; mild, sweet flavor.
23. Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
24. Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
25. Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
26. Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.