Bouillabaisse with Sundried Tomato Aioli

This luxe but easy version of bouillabaisse from chef/partner Justin Chapple gets its rich flavor and incredible body from a broth made by pureeing shell-on shrimp and ocean fish scraps with aromatics, tomato paste, pastis, and clam juice. Shrimp, mussels and fish fillets are added to the broth at the end so they stay succulent and tender. A simple but luscious sundried tomato aioli smeared on grilled bread is the ultimate accompaniment to this seafood soup.

Seafood Broth

1/4 cup extra-virgin olive oil

1 small fennel bulb, cored and finely chopped, reserve fronds for garnish

1 small onion, finely chopped

2 shallots, thinly sliced

6 garlic colves, minced

1/4 cup tomato paste

1 teaspoon fennel seeds

1/2 cup dry white wine

1/2 cup pastis, such as Pernod

4 cups clam juice or fish broth

4 large shell-on shrimp

1/2 pound ocean fish scraps, such as branzino, snapper, and turbot

1 teaspoon saffron threads, crumbled

Sundried Tomato Aioli

1 cup mayonnaise

1/4 cup sundried tomatoes, drained and chopped

4 small Calabrian chiles, drained

1 garlic clove, finely grated

Bouillabaisse

2 pounds ocean fish fillets, such as branzino, snapper, and turbot, cut into 3-inch pieces

12 large shell-on shrimp, peeled and deveined, shells reserved for the broth

12 mussels, scrubbed and debearded

Grilled crusty bread, for serving

For the broth:

In a large Braiser or Dutch oven, heat the olive oil until shimmering. Add the fennel, onion, shallots and garlic and cook over medium heat, stirring frequently, until softened and lightly browned, about 8 minutes. Add the tomato paste and fennel seeds and cook, stirring constantly, until sizzling, about 1-2 minutes. Add the wine and pastis and cook, scraping up any bits from the bottom of the pan, until nearly evaporated, 1-2 minutes. Add the clam juice, shrimp, fish scraps, saffron and 12 reserved shrimp shells, and bring just to a simmer. Cover and simmer over low heat until the shrimp and fish are cooked through, about 10 minutes.

Working in batches, carefully transfer the broth mixture to a blender. Remove the vent from the top of the blender pitcher and put a double layer of kitchen towels on top to prevent splatter. Carefully puree the mixture until nearly smooth. Pass the mixture through a fine sieve into a large Braiser or Dutch oven, pressing on the solids to extract as much liquid as possible; discard the solids.

For the aioli:

Meanwhile, make the aioli. In a food processor fitted with a metal blade, combine the mayonnaise, sun-dried tomatoes, chiles, garlic and 2 tablespoons of the simmering broth; puree until smooth. Transfer the aioli to a small bowl and season with salt.

For the bouillabaisse:

Bring the strained broth to a simmer and season with salt and pepper to taste. Add the fish fillets to the broth, cover and cook over medium-low heat for 3 minutes. Nestle the peeled shrimp and mussels in the broth. Cover and simmer until mussels open and the shrimp and fish are cooked through, about 3 minutes longer. Garnish the bouillabaisse with reserved fennel fronds and serve with grilled crusty bread spread with the aioli.