Directions:
- Heat oil in a large, wide pot over medium-high heat. Sauté leek and onion until translucent, 2 minutes. Add garlic, then fennel slices from under fish on platter. Sauté 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.
- Remove fish from platter; set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered; then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.
- Bring broth to a rolling boil. Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes; transfer to a platter and cover.
- Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes; transfer to platter as done. Add crab and mussels and cook just until mussels open, 5 minutes. Transfer both to platter. Add squid and cook just until opaque, about 1 minute; transfer to platter. Bathe platter with a ladle of broth. Remove bay leaf and thyme.
- Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille. Serves 8 to 10.
- Make ahead: Add fish to remaining broth and keep, chilled, up to 5 days.
- Buying Guide
- When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.
- Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
- California mussels: Briny flavor; soft, melting texture with a bit of chew.
- California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.
- Dungeness crab: Flaky; sweet and moist.
- Pacific cod (true cod, gray cod): Delicate; mild flavor.
- Pacific halibut: Firm, with mild flavor.
- Petrale sole: Delicate texture; mild, sweet flavor.
- Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
- Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
- Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
- Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2674.06 Kcal (11196 kJ) | ||
| Calories from fat | 948.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.41g | 162% | |
|---|---|---|---|
| Cholesterol | 1944.46mg | 648% | |
| Sodium | 8048.49mg | 335% | |
| Potassium | 5721.86mg | 122% | |
| Total Carbs | 112.02g | 37% | |
| Sugars | 30.39g | 122% | |
| Dietary Fiber | 9.8g | 39% | |
| Protein | 279.58g | 559% | |
| Vitamin C | 151.1mg | 252% | |
| Iron | 24.8mg | 138% | |
| Calcium | 569.5mg | 57% | |
| Amount Per 100 g | |||
| Calories | 79.89 Kcal (334 kJ) | ||
| Calories from fat | 28.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 162% | |
|---|---|---|---|
| Cholesterol | 58.09mg | 648% | |
| Sodium | 240.44mg | 335% | |
| Potassium | 170.94mg | 122% | |
| Total Carbs | 3.35g | 37% | |
| Sugars | 0.91g | 122% | |
| Dietary Fiber | 0.29g | 39% | |
| Protein | 8.35g | 559% | |
| Vitamin C | 4.5mg | 252% | |
| Iron | 0.7mg | 138% | |
| Calcium | 17mg | 57% | |
* 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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