Bouillabaisse

A classic Provençal seafood stew built on layers of fresh shellfish, aromatic vegetables and saffron-scented broth. This version celebrates the best of Northeast Florida's coastal catch alongside traditional French technique. Photo by Agnes Lopez.

Serves 2-3

Ingredients

1 French baguette, sliced

Extra-virgin olive oil (plus more for bread)

1 fennel bulb, sliced (reserve fronds for garnish)

1 leek, chopped

1 shallot, diced

3 cloves garlic, minced

4 ounces dry chardonnay

8-10 strands saffron threads

8 ounces seafood stock*

6 Cedar Key middleneck clams

8-10 Prince Edward Island mussels

6 medium Mayport shrimp

2 halibut fillets (3-4 ounces each)

1 cluster Dungeness crab

4 ounces butter

2 ounces fines herbes

2 ounces rouille

*Note: Available through Wild Roots At-Home by Chef's Garden, or substitute with a high-quality option such as Aneto Seafood Broth (Spain) or Pacific Foods Organic Seafood Stock

Instructions

Preheat the oven to 400°. Brush baguette slices generously with olive oil. Bake on a sheet pan until golden and crisp, turning once, about 5 minutes. Set aside.

In a Dutch oven or shallow pot, warm a generous layer of olive oil. Add fennel, leek, shallot and garlic. Cook until softened and aromatic. Deglaze with chardonnay, then add saffron threads. Bring to a moderate boil and season lightly.

Reduce heat to a gentle simmer. Add seafood stock. Layer seafood in order of cooking time: clams and mussels first, then shrimp, halibut and finally crab cluster. Simmer broth until the seafood is just cooked through.

Stir in butter and fines herbes until emulsified. Discard any unopened clams or mussels. Taste and adjust seasoning. Ladle stew into warm bowls. Garnish with fennel fronds and a dollop of rouille. Serve with toasted baguette on the side.