Instant Bouillabaisse
Serves 2 as a main course
2007-08-01 Chris Shenton

This is a quick hack but it tastes really good.  We had jars of home
canned tomatoes from last summer and a package of frozen assorted fish
(squid, mussels, fin fish).  The Pernod, orange zest and saffron gave
it the jolt it needed, the flavor of the real thing.

We've also used garden fresh heirloom tomatoes, which would be best
skinned but we didn't.

1/4	tsp	Saffron threads
3	Tbs	Pernod
1	tsp	Orange Zest, very fine (Microplane 1/4 of an orange peel)
1	clove 	Garlic, minced (optional)
1/4	cup	Olive Oil
1	qt jar	Tomatoes, home canned with liquid (or 2 pounds fresh, trimmed)
3/4	pound	Fish, cut into chunks, thawed
	   	Salt
		Pepper, black

Crumble Saffron threads and put in Pernod to extract the flavor; set aside.
Zest the Orange and set aside.

Add Oil to a pan and if using Garlic, saute until soft but not browned.
Reduce heat to prevent splattering, add Tomatoes and their juice.
Mash coarsely with a potato masher: you want a soupy liquid but want chunks
of tomato instead of a smooth juice. 
Bring to a boil to blend the Oil with the Tomato well.

Add Fish and turn down heat, cook until almost done, probably just a
couple minutes; add the fish that requires the most time first, then
the ones requiring the least (e.g., shrimp, squid).

Season with Salt and Pepper, taste and adjust.
Turn off heat, add Pernod/Saffron and stir.
Serve.


Bouillabaisse is traditionally served with a crouton floating on top,
topped with Rouille.  While the Tomatoes are heating up, you can toast
slices of rustic or French bread and whiz up Rouille -- a
mayonnaise-like thing with Garlic and Red Pepper:

Process a couple cloves of garlic, a Roasted Red Pepper, and a pinch
of Cayenne in a small food processor.  While the processor is running,
drizzle in 1/2 cup Olive Oil to create the emulsion.  Season with salt.