| 1 tbl extra-virgin olive oil | | 1 med onion | | 3 clv garlic | | 1 lrg tomato or one 15-ounce can whole tomatoes 2 8-ounce bottles clam juice | | 2 tsp ground fennel | | Salt and freshly ground black pepper | | 14 tsp saffron threads | | 3 x pieces monkfish or swordfish (about 4 ounces each) 3 pieces halibut, snapper or sea bass (about 4 ounces each) 8 ounces cleaned squid bodies | | 1 sm French baguette | | Rouille: | | 1 clv garlic | | 1/2 cup roasted red bell peppers from a jar 1 egg yolk or 1/4 cup egg substitute (see note) 1/4 teaspoon saffron threads | | 7 tbl extra-virgin olive oil | | Salt |
| | Preheat broiler and adjust the broiling rack so it is 3 to 6 inches from the heat source. Put oil in a large, deep, heavy skillet over medium-high heat. Peel and quarter the onion . Peel the garlic . Put the onion and garlic in a food processor. Pulse just until chopped. Scrape into the skillet, raise the heat to high, and cook for 2 minutes. | | Meanwhile, core the tomato , put it in the food processor and pulse until chopped. (If using canned tomatoes , drain the tomatoes and coarsely chop.) | | Add the tomato, clam juice, fennel , and salt and pepper to taste to the skillet. Over the skillet, crush saffron between your fingers. Stir well, cover and bring to a boil. | | Meanwhile, cut each piece of fish in half. Reduce the heat under the skillet to medium, add the fish, cover and cook for 5 minutes. | | Meanwhile, cut the squid into rings. Add the squid for the final 1 minute. | | While the seafood cooks, cut the baguette on the diagonal into 9 1/2-inch slices. Put 8 of the slices on a baking sheet and toast both sides in the broiler, about 1 minute on each side. Reserve remaining slice for rouille . | | To make rouille: Drop the garlic clove down the chute of the food processor with the motor running. Stop the motor and scrape down the sides of the bowl with a rubber spatula . Add the roasted peppers, egg yolk, reserved bread slice and saffron, crushed between your fingers. Puree , then with the motor running, gradually add olive oil through the chute until the mixture has the consistency of mayonnaise . Season to taste with salt. | | Divide the seafood and broth among 4 soup plates. Spread the rouille on the toasted baguette slices and put 2 slices on top of each plate. Serve any remaining rouille in a small bowl at the table. | | Note: This rouille calls for uncooked egg yolk. Be sure to use a clean, uncracked egg. Because of the possibility of salmonella, we do not recommend this recipe for people in a high-risk group for contracting food poisoning. This group includes the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system. |
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