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Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by Marseille chefs with the addition of saffron to scent the broth and the rouille sauce accoutrement. Chef Franco Carubia makes a delicious, aromatic bouillabaise starting with vegetables, saffron and fish fumet (concentrated fish stock). The base is blended into a brilliant orange-hued broth, then simmered with mussels and shrimp. Franco serves seared halibut atop the stew, and spoons over rich rouille (aioli-like sauce). Serves 6-8 INGREDIENTS Fish Fumet 1 carrot, diced 1 celery rib, diced ½ onion, diced ½ lemon, sliced 1-2 small fish bones (any type) 4 peppercorns sprig of rosemary sprig of thyme sprig of parsley bay leaf 1½ quarts water For Base 2 tbsp olive oil 4 garlic cloves, minced 1 small carrot, chopped 1 celery stalk, chopped ½ onion, chopped ½ fennel bulb, chopped 2 medium tomatoes, chopped 1 cup white wine 1 tbsp saffron threads 8 cups fish fumet (or fish stock) For Bouquet Garni 2 bay leaves 4 peppercorns sprig of thyme sprig of parsley sprig of rosemary Rouille ¹⁄₈ tsp saffron threads ¼ tsp hot water 1 cup mayonnaise ¼ cup extra virgin olive oil ½ tsp lemon juice 2 tsp minced garlic ½ tsp cayenne pepper To Finish (Per Portion) 1 tbsp olive oil 4-6 oz white fish 4 tbsp butter, divided 4-6 shrimp, peeled & deveined 6-8 mussels 2 tbsp finely-diced carrot 2 tbsp finely-diced celery splash of Pernod (anise-flavored) liqueur microgreens to garnish (optional) grilled or toasted bread HOW-TO Make Fish Fumet Tie together the peppercorns, rosemary, thyme, parsley and bay leaf in a piece of cheesecloth to make the "bouquet garni" Add all ingredients (including the bouquet garni) in a medium pot. Bring to a simmer over medium-high heat, then reduce heat and allow to lightly simmer 35-40 minutes Pass through a fine-mesh strainer and refrigerate until use. WIll keep in a covered container for 3-4 days Make Base Heat olive oil over medium-high heat in a medium pot Add garlic, carrots, celery, fennel and onion. Saute for 5 minutes, or until softened. Season with salt and pepper Add tomatoes and wine. Bring to a boil, and allow to reduce by half. This will take 5-7 minutes Tie bouquet garni ingredients together in a piece of cheesecloth. Add to the pot with the saffron threads and fumet (or fish stock). Bring to a simmer and cook for 20 minutes Make Rouille Meanwhile, combine saffron and hot water in a small cup and let stand for 1 minute Add all ingredients except oil in a blender. Begin to blend, and drizzle oil in slowly. Transfer into a bowl, and set aside to refrigerate until use Finish Base Remove the base from heat. Remove and discard the bouquet garni With an immersion blender (or, with a regular blender, but allow the base to cool to room temperature first), puree until smooth Cook Seafood & Finish (per portion) Cook seafood per individual portion. In a small saute pan, heat 1 tbsp olive oil on medium-high. Add white fish, skin-side-down, and allow to sear about 4-5 minutes until the fish is 90% cooked on one side. Add 2 tbsp butter to the pan, and flip. Allow the butter to melt, and baste the top of the fish with the butter as it cooks 1 more minute Meanwhile, heat a few ladles full of base in a small pot. Add mussels, shrimp, celery and carrots. Cover and let simmer about 2 minutes. Remove from heat, add 1 tbsp of butter and a splash of Pernod Transfer base and seafood into a large bowl (or, serve in the same small pot)! Stir in 2 tbsp of rouille into the base, top with the seared white fish, and spoon another tbsp of rouille on top of the fish. Garnish with microgreens (optional), and serve with grilled or toasted crusty bread on the side

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