CHICKEN BOUILLABAISSEBy Roy Creekmore

Sometimes you find classic recipes that require modifications. I recently wanted to prepare the French classic bouillabaisse for friends but two were allergic to shellfish. For this “seafood stew,” I substituted chicken, because it is mild like fish, has a good flavor and would not overpower the rest of the ingredients. For guests without shellfish allergies, I added clams to the dish and found that version of the stew even better.

I strongly suggest serving a rouille, the classic bouillabaisse condiment, with the stew. Take 1/2 of a potato from the finished stew and 1/4 cup or so of the liquid. Place these into a food processor and add 2 cloves of garlic, 1 large egg yolk, a pinch each of paprika and cayenne pepper. Start the processor and slowly add 1/2 cup extra virgin olive oil in a steady stream.Tableside, add about a teaspoon of the rouille to each serving of the bouillabaisse and see whether it doesn’t make this modified classic even tastier.


CHICKEN BOUILLABAISSE

1⁄2 cup coarsely chopped onions
1⁄4 cup coarsely chopped celery
1⁄4 cup peeled, coarsely chopped carrots
1 fennel bulb, white part only, sliced thin
3 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon saffron threads
1 teaspoon grated lemon zest
1 teaspoon all purpose flour
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon Herbes de Provence
3⁄4 teaspoon salt
black pepper to taste
4 half bone-in chicken breasts, cut into two pieces each
4 chicken thighs or legs
1-1⁄2 cups chopped, canned plum tomatoes, with liquid
1 cup white wine
1 dried hot red chili pepper if desired 1-1⁄2 cups water
5 medium Yukon gold potatoes, scrubbed and halved
24 littleneck clams, well scrubbed
1 tablespoon Pernod
1 tablespoon chopped tarragon

In a non-reactive bowl, preferably a glass one, stir together the onions, celery, carrots, fennel bulb, garlic, olive oil, saffron, lemon zest, flour, fennel seeds, Herbes de Provence and salt and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours or overnight.

Put the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper, if using, and 1 1/2 cups of water. Pierce the potato halves with a sharp knife and add to the pot. Place over mediumhigh heat, cover and bring to a boil.Adjust the heat and simmer gently, covered for 25 to 30 minutes, stirring occasionally.

Poke the potatoes with a fork to see if they are just tender; continue to simmer until they are tender.Add the clams, making sure they are covered with the liquid, to the pot. Simmer just until the clams open.Taste and adjust seasoning. Skim off any excess fat that might have risen to the top and discard. Stir in the Pernod and tarragon. Spoon into bowls and serve. Serves 8 people.