- 1 tablespoon good olive oil
- 1 tablespoon coarsely chopped garlic
- 1/2 teaspoon saffron threads
- 1 teaspoon grated lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon herbes de Provence
- 1/2 cup coarsely chopped onion
- 1/4 cup coarsely chopped celery
- 1/4 cup coarsely chopped carrot
- 4 chicken thighs (about 1 3/4 pounds total), skin and fat discarded
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1/2 cup dry white wine
- 3/4 cup water
- 3 medium Yukon Gold potatoes (about 1 pound), peeled and quartered
- 1 kielbasa sausage (about 10 ounces), cut into 4 pieces
- 2 teaspoons Pernod or Ricard liqueur (optional)
- 1 tablespoon chopped tarragon, chives or parsley
- 2 large garlic cloves
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 large egg yolk
- 1/2 cup extra virgin olive oil
- Dash of salt
Mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot in a large bowl. Add the chicken and turn to coat. Cover and refrigerate until you are ready to cook.
Transfer the contents of the bowl to a large saucepan. Add the tomatoes, wine, water and potatoes. Cover and bring to a boil over high heat. Reduce the heat to low and simmer gently for 25 minutes. Add the sausage and cook for 5 minutes longer. If adding Pernod, stir it in now with the tarragon.
Transfer 2 of the cooked potato quarters and 1/4 cup of liquid from the saucepan to a food processor. Add the garlic, cayenne and paprika; process for 10 seconds. Add the egg yolk. With the processor on, pour in the olive oil, and process for a few seconds, until incorporated. Season with the salt.
Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.