Fifteen-Minute Bouillabaisse

8 tablespoons extra-virgin olive oil, divided use

1 medium onion, about 8 ounces

4 cloves garlic, divided use

1 large tomato, about 12 ounces, or 1 (15-ounce) can whole tomatoes

2 (8-ounce) bottles clam juice

2 teaspoons ground fennel seed

Salt and freshly ground black pepper

1/2 teaspoon saffron threads, divided use

3 pieces monkfish or swordfish, about 4 ounces each

3 pieces halibut, snapper or sea bass, about 4 ounces each

8 ounces cleaned squid bodies

1 small French baguette

1/2 cup roasted red bell peppers from a jar

1 egg yolk (if you have concerns about using raw eggs, replace with 1/4 cup egg substitute)

Preliminaries: Preheat broiler and adjust broiling rack to 3-6 inches from heat source.

1. Put 1 tablespoon oil in large, deep, heavy skillet over medium-high heat. Peel onion; cut in fourths. Peel garlic. Put onion, 3 cloves of garlic in food processor. Pulse just until chopped. Scrape into skillet, raise heat to high; cook 2 minutes.

2. Meanwhile, core tomato, put in food processor and pulse until chopped. (If using canned tomatoes, drain tomatoes and coarsely chop.) Open bottles of clam juice.

3. Add tomato, clam juice, fennel, and salt and pepper to taste to the skillet. Over skillet, crush 1/4 teaspoon saffron between fingers. Stir well, cover; bring to boil. Meanwhile, cut each piece of fish in half. Reduce heat under skillet to medium, add fish, cover and cook 5 minutes. Cut squid into rings. Add squid for final 1 minute.

4. While seafood cooks, cut baguette on diagonal into 9 (1/2-inch) slices. Put 8 slices on baking sheet and toast both sides under broiler, about 1 minute each side.

5. To make rouille: Drop remaining garlic clove down the chute of food processor with motor running. Stop motor and scrape down sides of bowl with rubber spatula. Add roasted peppers, egg yolk, reserved bread slice, and remaining 1/4 teaspoon saffron, crushed between fingers. Puree, then with motor running, gradually add remaining 7 tablespoons olive oil through chute until mixture has consistency of mayonnaise. Season to taste with salt.

Presentation: Divide seafood and broth among 4 soup plates. Spread rouille on toasted baguette slices and put 2 slices on top of each plate. Serve any remaining rouille in small bowl at table.

Yield: 4 servings

Nutritional information (per serving): 742 calories, 51.9 grams protein, 53.8 grams carbohydrates, 35.1 grams fat, 43 percent calories from fat, 108 milligrams cholesterol, 980 milligrams sodium