Other Time
2 Hours 15 Mins

Use at least 4 types of fish for the best flavor and texture.


How to Make It

Step 1

Slice fennel bulb thinly and lay on a platter along with its stalks and fronds. Lay fish on top in a single layer and sprinkle with remaining ingredients. Turn several times to coat. Let stand at room temperature, lightly covered, 2 hours (chill if longer than 2 hours, and use within 4 hours).

Step 2

Make fish stock, rouille, and toasts while fish marinates.

Step 3

*For more on these fish, including their other names, see "Buying Guide" (below).

Step 4

Buying Guide

Step 5

When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.

Step 6

Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.

Step 7

California mussels: Briny flavor; soft, melting texture with a bit of chew.

Step 8

California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.

Step 9

Dungeness crab: Flaky; sweet and moist.

Step 10

Pacific cod (true cod, gray cod): Delicate; mild flavor.

Step 11

Pacific halibut: Firm, with mild flavor.

Step 12

Petrale sole: Delicate texture; mild, sweet flavor.

Step 13

Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.

Step 14

Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.

Step 15

Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.

Step 16

Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.

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