Bouillabaisse

This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood lover’s delight and while it’s labor-intensive, it’s worth the trouble. The seafood bones, heads, and shells make the rich bouillon base of the chunky soup. You will need a large stockpot for this recipe.

2 pounds rockfish (filleted, cut into large chunks, bones reserved)
1 pound John Dory (filleted, cut into large chunks, bones reserved)
2 pounds rouget (or red snapper, cut into large chunks, filleted, bones reserved)
1 pound striped bass (filleted, cut into large chunks, bones reserved)
2 pounds grouper (filleted, cut into large chunks, bones reserved)
6 blue crabs (broken into small pieces)
2 lobsters (1 1/2 pounds; head separated and crushed)
6 tablespoons olive oil
1/2 medium onion (diced)
2 celery stalks (diced)
1 carrot (diced)
1/2 fennel bulb (diced)
5 garlic cloves
2 large tomatoes (diced)
1 tablespoon tomato paste
3 tablespoons pastis (licorice-flavored French liqueur)
1 cup white wine
12 black peppercorns
1 red chili pepper (dried)
1 bay leaf
2 sprigs thyme
1 pinch saffron
5 parsley stems
Salt to taste
Black pepper to taste
16 small squid
1 cup mussels
12 to 16 baby red potatoes (steamed)
1 toasted baguette