Ingredients:
- 1/3 cup finely chopped fennel fronds (sometimes called anise)
- 3 lb white fish fillets (such as monkfish , turbot , red snapper , striped bass , porgy , grouper , and/or cod) , cut into 2-inch pieces
Directions:
- Make croutons: Put oven rack in middle position and preheat oven to 250°F.
- Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
- Make soup: Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
- Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
- Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
- Stir 3 tablespoons broth from soup into rouille until blended.
- Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
- Top each serving with 1 teaspoon rouille and serve remainder on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1225.77 Kcal (5132 kJ) | ||
| Calories from fat | 435.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.37g | 74% | |
|---|---|---|---|
| Cholesterol | 210.22mg | 70% | |
| Sodium | 3713.66mg | 155% | |
| Potassium | 1906.26mg | 41% | |
| Total Carbs | 98.77g | 33% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 7.64g | 31% | |
| Protein | 95.13g | 190% | |
| Vitamin C | 26.7mg | 45% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 11mg | 61% | |
| Calcium | 236.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 110.86 Kcal (464 kJ) | ||
| Calories from fat | 39.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 74% | |
|---|---|---|---|
| Cholesterol | 19.01mg | 70% | |
| Sodium | 335.86mg | 155% | |
| Potassium | 172.4mg | 41% | |
| Total Carbs | 8.93g | 33% | |
| Sugars | 0.67g | 30% | |
| Dietary Fiber | 0.69g | 31% | |
| Protein | 8.6g | 190% | |
| Vitamin C | 2.4mg | 45% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 1mg | 61% | |
| Calcium | 21.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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