Food Culture of the South
Serves 8 to 10
4 tablespoons olive oil
1 large onion, diced
6 garlic cloves, unpeeled
2 leeks, well washed, halved, and cut into pieces
½ cup chopped fennel bulb or 1 tablespoon fennel seed
3 pounds ripe tomatoes, chopped
2 tablespoons tomato paste
3 small potatoes, peeled and diced
2 cups dry white wine
3 cups fish stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Zest of 1 orange
4 saffron threads
Salt and freshly ground black pepper to taste
8-10 baguette slices, cut on a bias
Melted butter and chopped garlic, for toast
½ pound rockfish fillets, cut into 2-inch-square pieces
1 pound shrimp, peeled and deveined
1 pound fresh lump Maryland crabmeat, picked over for shells
Chopped parsley, to finish
1 small potato, peeled
1 cup reserved broth (from stew)
4 garlic cloves
4 fresh or dried red chiles
1 teaspoon Tabasco
½ cup olive oil
Kosher salt to taste
For the stew:
For the rouille:
- Make the stew: In a heavy pot, heat oil and sauté onion, garlic, leeks, and fennel until slightly softened, about 8 to 10 minutes. Add tomatoes, tomato paste, potatoes, wine, fish stock, thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Allow to cool slightly. Using a blender or food processor, carefully puree mixture. Pour through a fine mesh sieve and return to pot. Add orange zest, saffron, salt, and pepper. Cook over medium-low heat, stirring frequently, until somewhat reduced, about 20 to 30 minutes.
- Meanwhile, preheat the oven to 375 degrees. Brush baguette slices with melted butter and top with garlic. Toast in the oven until browned.
- Add rockfish to the sauce and cook until fish is almost done, about 8 to 10 minutes. Add shrimp and crabmeat and simmer until shrimp is pink, about 3 to 5 minutes longer. Reserve 1 cup of liquid for rouille.
- Make the rouille: Quarter potato and cook in reserved cooking liquid until tender. Drain, reserving the liquid. In a blender or food processor, finely chop garlic and chiles. Add potato, Tabasco, and oil. Process until mixture forms a paste. Slowly add reserved liquid until the mixture is the consistency of mayonnaise. Season with salt.
- To assemble: Place a piece of garlic bread into each bowl. Next, spoon in fish and add broth. Arrange shrimp and crabmeat on top and garnish with parsley. Serve rouille on the side.
- Recipe adapted from <i>New Chesapeake Kitchen</i> by John Shields (Johns Hopkins University Press, 2018)