Marinated Fish
Use at least 4 types of fish for the best flavor and texture.
How to Make It
Step 1
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
2
Make fish stock, rouille, and toasts while fish marinates.
Step 3
3
*For more on these fish, including their other names, see "Buying Guide" (below).
Step 4
4
Buying Guide
Step 5
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
6
Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
Step 7
7
California mussels: Briny flavor; soft, melting texture with a bit of chew.
Step 8
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
9
Dungeness crab: Flaky; sweet and moist.
Step 10
10
Pacific cod (true cod, gray cod): Delicate; mild flavor.
Step 11
11
Pacific halibut: Firm, with mild flavor.
Step 12
12
Petrale sole: Delicate texture; mild, sweet flavor.
Step 13
13
Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
Step 14
14
Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
Step 15
15
Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
Step 16
16
Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.
Ingredients
1 fennel bulb with stalks and fronds
1 pound Pacific halibut fillets, cut into 1-in. chunks
1/2 pound each of 4 Pacific fish fillets* such as petrale sole, Pacific cod, sablefish, and rockfish, in whole pieces
1/4 teaspoon saffron (threads or powder)
2 tablespoons pastis or Pernod
1 teaspoon fennel seeds
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
Directions
Step 1
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
2
Make fish stock, rouille, and toasts while fish marinates.
Step 3
3
*For more on these fish, including their other names, see "Buying Guide" (below).
Step 4
4
Buying Guide
Step 5
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
6
Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
Step 7
7
California mussels: Briny flavor; soft, melting texture with a bit of chew.
Step 8
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
9
Dungeness crab: Flaky; sweet and moist.
Step 10
10
Pacific cod (true cod, gray cod): Delicate; mild flavor.
Step 11
11
Pacific halibut: Firm, with mild flavor.
Step 12
12
Petrale sole: Delicate texture; mild, sweet flavor.
Step 13
13
Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
Step 14
14
Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
Step 15
15
Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
Step 16
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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