- Bouillabaisse:
- 1/2 cup coarsely chopped onion
- 1/4 cup coarsely chopped celery
- 1/4 cup coarsely chopped carrot
- 1 tablespoon olive oil
- 1 tablespoon coarsely chopped garlic
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon saffron threads
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon herbes de Provence
- 4 chicken thighs, skinned and trimmed of excess fat
- 5 Yukon Gold potatoes, peeled and halved
- 1/2 (14 ounce) can diced tomatoes
- 3/4 cup water
- 1/2 cup dry white wine
- 10 ounces kielbasa sausage, cut into 4 pieces
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons anise-flavored liqueur (such as Pernod®) (optional)
- Rouille:
- 2 large cloves garlic, peeled
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 egg yolk
- 1/2 cup olive oil
- salt to taste (optional)
- Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
- Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
- Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
- Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.