Name: Chickpea Bouillabaisse
Total time: 1 h 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large leek , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; ¼ teaspoon table salt; 4 garlic cloves , minced; 1 tablespoon tomato paste; 1 tablespoon unbleached all-purpose flour; ¼ teaspoon saffron threads , crumbled; ¼ teaspoon ground cayenne pepper; 2 (15-ounce) cans chickpeas , undrained; 3 cups chicken broth; 1 (14.5-ounce) can diced tomatoes , drained; 12 ounces Yukon gold potatoes , cut into 3/4-inch pieces; ½ cup dry white wine; ¼ cup pastis or Pernod; 1 (3-inch) strip orange zest; 1 tablespoon chopped fresh tarragon or parsley; 3 tablespoons water; ¼ teaspoon saffron threads , crumbled; 1 baguette; 4 teaspoons lemon juice; 2 teaspoons Dijon mustard; 1 large egg yolk; 2 small garlic cloves , minced; ¼ teaspoon ground cayenne pepper; Pinch table salt; ½ cup plus 2 tablespoons extra-virgin olive oil , divided

Chickpea Bouillabaisse

By Olivia Counter

Published on December 9, 2023

Time

1½ hours

Yield

Serves 4 to 6

Ingredients

Bouillabaisse

2 tablespoons extra-virgin olive oil 1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin¼ teaspoon table salt 4 garlic cloves, minced 1 tablespoon tomato paste 1 tablespoon unbleached all-purpose flour ¼ teaspoon saffron threads, crumbled ¼ teaspoon ground cayenne pepper 2 (15-ounce) cans chickpeas, undrained3 cups chicken broth 1 (14.5-ounce) can diced tomatoes, drained12 ounces Yukon gold potatoes, cut into ¾-inch pieces½ cup dry white wine ¼ cup pastis or Pernod 1 (3-inch) strip orange zest 1 tablespoon chopped fresh tarragon or parsley

Rouille and Croutons

3 tablespoons water ¼ teaspoon saffron threads, crumbled1 baguette 4 teaspoons lemon juice 2 teaspoons Dijon mustard 1 large egg yolk 2 small garlic cloves, minced ¼ teaspoon ground cayenne pepper Pinch table salt ½ cup plus 2 tablespoons extra-virgin olive oil, divided

Before You Begin

We prefer the robust flavor of extra-virgin olive oil in the rouille; you can use a combination of vegetable oil and extra-virgin olive oil if you prefer a more neutral flavor.

Instructions

for the bouillabaise

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat oil in Dutch oven over medium-high heat until shimmering. Add leek, fennel, and salt and cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in garlic, tomato paste, flour, saffron, and cayenne and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, broth, tomatoes, potatoes, wine, pastis, and orange zest. Bring to simmer and cook over medium-low heat, partially covered, until potatoes are tender, about 20 minutes.

for the rouille and croutons

While bouillabaisse cooks, microwave water and saffron in medium bowl until water is steaming, 15 to 30 seconds; set aside for 5 minutes. Cut 4-inch piece of baguette; remove and discard crust. Tear crustless bread into 1-inch pieces (you should have about 1 cup). Stir bread pieces and lemon juice into saffron-infused water and let sit for 5 minutes. Using whisk, mash soaked bread mixture until uniform paste forms, 1 to 2 minutes. Whisk in mustard, egg yolk, garlic, cayenne, and salt. Whisking constantly, slowly drizzle in ¼ cup oil in steady stream until smooth mayonnaise-like consistency is reached, about 4 minutes, scraping down bowl as necessary. Slowly whisk in ¼ cup oil until smooth; set aside until ready to serve.

Cut remaining baguette into 3/4-inch-thick slices. Toss slices with remaining 2 tablespoons oil until coated, then arrange in single layer on rimmed baking sheet. Bake until light golden brown, 10 to 15 minutes.

Discard orange peel from bouillabaisse. Stir in tarragon and season with salt and pepper to taste. Serve, dolloping individual serving bowls with rouille and spreading rouille over croutons.