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Ингредиенты
- 2 tablespoons olive oil
- ½ small yellow onion, chopped
- ½ fennel bulb, chopped
- ½ cup dry white wine
- Juice from ½ lemon
- 4 cups store-bought less sodium seafood stock
- For the bouillabaisse:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 (14.5 ounce) can fire roasted diced tomatoes
- ½ lb red potatoes
- 1/3 cup chopped fennel fronds
- Pinch of saffron threads
- 2 tablespoons minced parsley, more for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 lbs firm white fish (e.g. grouper, red snapper, monkfish), skin removed cut into 2-inch pieces
- For the rouille:
- ½ cup day-old breadcrumbs from a loaf of bread
- 1 ½ tablespoons water
- 2 garlic cloves
- ¼ teaspoon salt
- ¼ teaspoon ground red âcayenneâ pepper
- 2 tablespoons olive oil
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