Julia Child's Bouillabaisse with Rouille

Method: In tall pot, heat oil over medium heat. Add ¾ onion, leek and fennel; cook gently until softened. Stir in garlic; cook for 1 minute until fragrant. Add ¾ tomatoes, water, herbs, saffron, salt and fish heads, bones, trimmings and shrimp shells. Bring to a simmer. Reduce heat so broth bubbles slowly without boiling. Cook 30 minutes. Strain broth into large bowl or another pot; discard solids. Pour broth back into stockpot; bring to a boil. Add remaining onion, leek, fennel and tomatoes to the broth; let simmer for 2 minutes. Add shrimp; cook until pink, 1-2 minutes. Add rest of fish and shellfish; cover. Simmer until mussels or clams open, 3-5 minutes. Season to taste. Top finished dish with minced parsley. Serve with toasted bread and rouille on the side.Rouille:Method: Purée bell pepper, chile pepper, lemon juice, garlic, breadcrumbs, parsley and salt until smooth. Slowly add olive oil while processing to form paste. Reserve.Sizzle - Spring 2012 Issue