#Bouillabaisse

This classic Provençal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch. More Provencal Recipes

Ingredients

∙ Serves 8

Seafood

• 16 cut into 1 1/2-inch pieces 1 pound monkfish
• 16 fillet cut into 1 1/2-inch pieces 1 pound skinless halibut, skinless
• 16 fillets cut into 1 1/2-inch pieces 1 pound skinless red snapper, skinless
• 1 2-pound live lobster
• 5 cups Fish stock, store-bought
• 24 Littleneck clams

Produce

• 2 Bay leaves
• 1 Fennel bulb-fronds reserved
• 6 Garlic clove
• 2 Leeks
• 1 Onion
• 2 Tomatoes
• 3 Yukon gold potatoes (1 1/2 pounds)

Baking & Spices

• 3/4 tsp Cayenne
• 1/2 tsp Kosher salt
• 1 Pinch Saffron threads

Oils & Vinegars

• 6 tbsp Olive oil, extra-virgin

Bread & Baked Goods

• 1 3-inch piece Baguette
• 8 1/2 inch Baguette, thick slices

Beer, Wine & Liquor

• 2 tbsp Pastis or pernod

Liquids

• 3 tbsp Water

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