Recipe Adapted From Paul Bocuse’s Regional Cuisines of France

Yield: Makes 6 to 8 servings  |  Active Time: 75 Mins.  |  Total Time: 90 Mins.

Ingredients

For Soup:

• 2 Lrg. Tomatoes, Peeled & Coarsely Chopped
• 1 Lrg. Onion, Chopped
• 4 Garlic Cloves, Chopped
• 1/2 Cup Extra-Virgin Olive Oil
• 1 Lb. Boiling Potatoes
• 1/3 Cup Finely Chopped Fennel Fronds (Sometimes Called Anise)
• 1 Turkish or 1/2 California Bay Leaf
• 1/4 Tsp. Crumbled Saffron Threads
• 1 1/2 Tbsp. Coarse Sea Salt
• 1/2 Tsp. Black Pepper
• 9 Cups White Fish Stock (or Store-Bought)

For Croutons:

• 12-16 (1/2 In. thick) Baguette Slices
• 3 Tbsp. Extra-Virgin Olive Oil
• 1 Garlic Clove, Halved

Procedure

Make Croutons:

1. Put oven rack in middle position and preheat oven to 250°F.
2. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil.
3. Bake until crisp, about 30 minutes.
4. Rub 1 side of each toast with a cut side of garlic. 

Make Soup:

1. Cook tomatoes, onion, and garlic in olive oil in cleaned 6- to 8-qt. pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes.
2. Meanwhile, peel potatoes and cut into 1/2-in. cubes.
3. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper.
4. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
5. Add clams/cockles to soup and simmer, covered, 2 minutes.
6. Stir in mussels, shrimp, including juices, and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
7. Stir 3 Tbsp. broth from soup into rouille until blended.
8. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and arrange shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
9. Top each serving with 1 tsp. rouille and serve remainder on the side.

Make Ahead

Equipment Needed: Food Processor.