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 & spirits
2 tbsp Pastis or pernod
Liquids
3 tbsp Water
