Instructions: Rouille: In a food processor, pulse the cranberries, walnuts, and shallot until they are coarsely chopped. Add the bread crumbs and, with the motor running, slowly pour the orange juice through the feed tube. Gradually add enough oil to make a spreadable paste. Add the cayenne and a pinch of salt. Transfer to a plastic container and refrigerator for up to 3 days.

Bouillabaisse: In a large pot, combine the mussels and wine. Bring to a boil over high heat and cook, covered, for 5 minutes or until the mussels open. Use a slotted spoon to remove them to a plate. If the broth is muddy, strain it through cheesecloth and set it aside.

In a large, flameproof casserole, heat the oil and add the leeks, carrots, and parsnips. Cover and cook over medium heat for 5 minutes. Add the cabbage and cook, stirring, for 2 minutes.

Add the fish stock or clam juice with the mussel liquid. Add the thyme and dill, bring to a boil, and add the shrimp. Simmer over medium heat for 1 minute. Add the scallops, salmon, swordfish, and mussels. Simmer for 5 minutes or until the seafood turns opaque. Add salt and pepper.

Spread the toasts with the rouille. To serve, ladle the stew into shallow soup bowls, sprinkle with parsley, and arrange the toasts at the sides.

Food Exc

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