Ingredients

BOUILLABAISSE

1. 1 tablespoon good olive oil
2. 1 tablespoon coarsely chopped garlic
3. 1/2 teaspoon saffron threads
4. 1 teaspoon grated lemon zest
5. 3/4 teaspoon salt
6. 1/2 teaspoon freshly ground pepper
7. 1/4 teaspoon fennel seeds
8. 1/4 teaspoon herbes de Provence
9. 1/2 cup coarsely chopped onion
10. 1/4 cup coarsely chopped celery
11. 1/4 cup coarsely chopped carrot
12. 4 chicken thighs (about 1 3/4 pounds total), skin and fat discarded
13. 1 can (14 1/2 ounces) diced tomatoes, drained
14. 1/2 cup dry white wine
15. 3/4 cup water
16. 3 medium Yukon Gold potatoes (about 1 pound), peeled and quartered
17. 1 kielbasa sausage (about 10 ounces), cut into 4 pieces
18. 2 teaspoons Pernod or Ricard liqueur (optional)
19. 1 tablespoon chopped tarragon, chives or parsley

ROUILLE

1. 2 large garlic cloves
2. 1/8 teaspoon cayenne pepper
3. 1/4 teaspoon paprika
4. 1 large egg yolk
5. 1/2 cup extra virgin olive oil
6. Dash of salt

Directions

1. Make the Bouillabaisse: 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.
2. 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.
3. Make the Rouille: 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.
4. Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.