Bouillabaisse With Poultry And Scallops

• Ingredients:
• 1 1/2 tablespoons of finely chopped or pureed garlic
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon or lime zest
• 1 cup chopped onion
• 1 cup chopped fennel bulb (finely chop the coarser ribs, but do not use the core)
• 1 teaspoon dried herbs de Provence
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground black or white pepper
• 1 teaspoon kosher or plain salt
• 5 boneless and skinless chicken thighs, fat removed, cut into medium-sized cubes
• 1/2 lb. bay scallops
• 27 to 30 oz. of diced recipe-ready tomatoes (typically 2 14 1/2 oz. cans)
• 3/4 cup of vermouth or dry white wine
• 1 pint of seafood stock or can of low-sodium chicken broth
• 1/4 teaspoon saffron
• 5 small (lemon-sized) red, Yukon or white (waxy) potatoes, quartered-not russets
• 2 small or one medium sweet potatoes, peeled and cut into small (3/4 inch) cubes
• No yams because they will break down in the soup. If no sweet potatoes, available,
• Increase potatoes by one or two.
• 5 turkey Italian sausage links, either mild or hot.
• 2 tablespoons of Pernod or Ricard liquor OR 1/2 teaspoon of anise extract. This complements the fennel bulb and the fennel seeds and is not essential to the bouillabaisse, but delicious.
• 2 tablespoons of chopped fennel fronds (the feathery tops of the fennel bulb)
• 2 tablespoons of freshly chopped tarragon leaves (great if available; otherwise omit)

1. Directions: At least four hours before cooking or (ideally, the night before) combine the first twelve ingredients in a bowl, stirring occasionally. Keep refrigerated and covered until 45 minutes before beginning to cook.
2. Two hours before the cooking: Combine the broth or stock, the vermouth or wine, and the saffron. Cover and set aside at room temperature.
3. Use a large cast iron or sturdy pot for this recipe
4. Spray the pot with a cooking spray or add a small amount of oil to the pot. A 7.25 quart Le Creuset Bouillabaisse Pot is ideal, but any large pot with a lid is fine. Heat to medium and add the ingredients that were mixed earlier to the heated pot. Stir and wilt the ingredients, making sure that the chicken and scallops are cooking evenly. When the ingredients are wilted and the meat is cooked, add the tomatoes and stir occasionally for about three minutes or until the tomatoes are the same temperature as the other ingredients.
5. Stir in the liquid mixture of saffron, wine, and broth/stock.
6. When the entire mixture begins to emit steam and is near boiling, add the turkey Italian sausage by squeezing the links' sausage mixture out of the casings, forming ping pong-sized meatballs and placing them into the bouillabaisse. Stir in the meatballs so that they are integrated into the soup and are cooking evenly.
7. Add the potatoes, stirring into the bouillabaisse and bring to a boil over medium-high heat.
8. Cover the pot and turn the heat to medium low
9. Check the bouillabaisse in about 20 minutes to determine if the potatoes are cooked.
10. When the potatoes are cooked, stir in the Pernod or extract, the tarragon, and the fronds.
11. Serve with toasted, crusty Ciabatta or other rustic bread

ingredients, garlic, extra virgin olive oil, orange zest, lemon, onion, fennel bulb, herbs, fennel seeds, freshly ground black, kosher, chicken, bay scallops, recipeready, white wine, stock, ubc, red, sweet potatoes, no yams, potatoes, turkey italian sausage, liquor, fennel, tarragon

Taken from www.epicurious.com/recipes/member/views/bouillabaisse-with-poultry-and-scallops-50163212 (may not work)