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March 12, 2008

Serves 8


1 baguette, cut into 1/2-inch slices (enough to make 16)
3 tablespoons olive oil
1 clove garlic, halved
1. Set the oven at 250 degrees.

2. On a rimmed baking sheet, arrange the bread. Brush both sides with oil. Bake for 30 minutes or until crisp.

3. Rub 1 side of each slice with the cut side of garlic; set aside.


3 tablespoons water
1 cup coarse fresh bread crumbs
3 cloves garlic
1/2 teaspoon coarse sea salt
1 teaspoon cayenne pepper
1/2 cup olive oil
1. In a bowl, pour water over bread crumbs.

2. On a board, mash the garlic, salt, and cayenne pepper until it forms a paste.

3. In a blender, combine the bread crumbs and garlic mixture. Work until they are smooth. Add the olive oil a little at a time until it is thoroughly combined. Set aside.


1/2 cup olive oil
1 large red onion, chopped
2 cloves garlic, chopped
1 pound red bliss potatoes, cut into 1/2-inch pieces
1/2 bay leaf
1/4 teaspoon saffron
1/4 teaspoon tarragon
7 cups fish stock
1 cup white wine
1 1/2 tablespoons sea salt
1/2 teaspoon pepper
1/4 cup heavy cream
1/2 pound clams, scrubbed
1/2 pound mussels, scrubbed and beards removed
1/2 pound large shrimp
1/2 pound calamari
1/2 pound sea scallops
3 pounds white fish fillets (monkfish, cod, haddock, hake), cut into 2-inch pieces
1. In a large flameproof casserole, heat the oil over medium heat. When it is hot, cook onion and garlic, stirring occasionally, for 8 minutes or until the onion softens.

2. Add the potatoes, bay leaf, saffron, tarragon, stock, wine, salt, and pepper. Bring to a boil, add the cream, and lower the heat. Cover and simmer for 8 to 10 minutes, or until potatoes are almost tender.

3. Add the clams and re-cover. Cook 2 minutes.

4. Add the mussels, shrimp, calamari, scallops, and fish. Cover and cook over very low heat for 5 minutes, shaking the pan several times, or until the mussels open and the fish is opaque.

5. Taste for seasoning and add more salt, if you like.

6. Arrange 2 croutes in each of 8 large bowls. Ladle seafood and broth over croutons. Top each with a dollop of rouille. Adapted from Bistro 712

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