Bouillabaisse with Spicy Rouille
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Reheat and proceed with Step 2.
Tips: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per serving. Look for it in the canned-fish section or the seafood department of your supermarket.
Use a vegetable peeler to easily remove strips of the outer orange peel (zest), leaving the bitter white pith behind.
Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form.
We prefer cooking with “dry” sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
Calamari, also known as squid, is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.
1 starch, 1 vegetable, 4 lean meat, 1 fat