DUNGENESS CRAB BOUILLABAISSE

Prepare the Rouille:

• Place the saffron threads in a small bowl with 1 tsp hot water and let steep for 5 minutes.
• In a food processor or blender, combine the garlic, roasted red bell pepper, egg yolk, lemon juice and saffron with its soaking liquid.
• Blend until smooth
• With the machine running on low speed, slowly drizzle in the olive oil until fully emulsified and thick.
• Season with Kosher salt and black pepper to taste.
• Refrigerate until ready to serve.

Prepare the Saffron Broth:

• In a large stockpot or Dutch oven, heat the olive oil over medium heat.
• Add the shallots, Fresno chilies and garlic. Sauté for 2-3 minutes until fragrant but not browned.
• Deglaze the pan with the white wine and reduce by half.
• Add the lobster stock, tomato sauce, water, salt and saffron threads.
• Bring to a gentle boil, then reduce to a simmer and cook for 30 minutes.
• Keep warm.

Prepare the Seafood:

• Make sure the Dungeness crab is cooked, cleaned and cracked into manageable pieces.
• Scrub the mussels and clams well, discarding any damaged shellfish or any that do not close when tapped.
• Peel and devein the shrimp.
• Cut the white fish into 1" pieces.

Finish the Bouillabaisse:

• Bring the broth back to a lively simmer over medium high heat.
• Add the Dungeness crab pieces.
• Add the clams and mussels, cover and cook 3-5 minutes until the shells open. Discard any that remain closed.
• Add the shrimp and white fish and cook 2-3 minutes more, until the shrimp are opaque and the fish is just cooked through.

Serving:

• Warm your serving bowls.
• Ladle in the bouillabaisse, making sure each serving gets a mix of crab, shellfish, fish and broth.
• Garnish with chopped parsley and lemon wedges.
• Serve with crusty bread and the rouille on the side.
• Or, for a more traditional approach. Slice the baguette, toast it lightly and spoon a little rouille onto each slice and serve alongside the bouillabaisse.