I made some Bouillabaise the other day with Halibut bellies and Steelhead my buddy caught. I used the leftover broth rich in saffron, garlic, fennel, and orange to make the stock for paella. I added some pimenton to butter and lightly sauteéd the rice before introducing the stock. I finished it with shrimp, peppers, broccoli, and fennel fronds.
We drank Corbieres.
