Bouillabaisse

For the seafood broth

2 tablespoons unsalted butter, plus more to taste

1 onion, small dice

1 carrot, small dice

1 celery rib, small dice

1 fennel bulb, small dice (reserve fennel fronds for garnish)

1 leek, white and light green parts only, thinly sliced

6 cloves garlic, thinly sliced

4 ounces tomato paste

1 tomato, diced

5 to 6 shrimp, shell on, roughly chopped

1 Red Snapper filet (or any fish), roughly chopped

1 scallop, roughly chopped

3 sprigs fresh thyme leaves

Pinch of Piment d’Espelette

1/3 cup Pernod

1 cup dry white wine

1/2 tablespoon saffron

For the bouillabaisse

1/2 orange, just the zest

1/2 lemon, just the zest

2 Red Snapper filets

8 shrimp

4 scallops

Parsley, chopped, as needed

Fennel frond, as needed

Extra Virgin Olive Oil, as needed

Salt, as needed

Pepper, as needed

Melt the butter over medium heat in a large pot and add the onion, carrot, celery, fennel, leek and garlic. Sweat until softened and translucent but careful not to color. Add tomato paste and stir over heat until well combined.

Add the diced tomato, shrimp, snapper and scallop and sweat. If the ingredients seem dry, add a tablespoon more of butter.

Add thyme leaves and Piment d’Espelette. Deglaze with Pernod, then add the dry white wine and bring to a boil.

Add the saffron, cover with water and bring to a boil. Reduce heat and cook at a simmer for 20 minutes.

Pour all the contents into a blender and puree until smooth. If necessary, work in batches according to the size of your blender. Pass through a fine wire mesh strainer and press firmly. Discard solids and reserve broth.

On low heat in a pot, bring the seafood broth, orange zest and lemon zest to a low simmer.

Add the seafood, largest items first, and poach gently, making sure that the seafood does not overcook. Salt and pepper to taste.

In a bowl, arrange the seafood and add the broth. Garnish with chopped parsley, fennel frond and extra virgin olive oil. Serve with crouton and rouille.

(Recipe courtesy of Ludo Lefebvre)

(Photo courtesy of Chloe Crespi)