Serve up every ounce of soup in the pot easily with Le Creuset’s Revolution® Bi-Material Ladle in Marseille Blue. Designed to improve even the toughest cooking tasks, Revolution® tools are made with a pliable combination of flexible silicone and rigid glass-reinforced nylon so they conform to the edges of pots and pans while retaining strength and durability. This Ladle in black and Marseille Blue has an elliptical handle for comfort and control with grip rings. Its malleable edge curves to fit corners, making it easy to remove liquids without having to tilt the pot. Invite it to dinner the next time you’ve made a big pot of soup and it’ll make the serving easier!

Revolution® Bi-Material Ladle (Marseille Blue) Details:

• Dual-material construction provides flexibility without sacrificing strength
• Made of black glass-reinforced nylon combined with Marseille Blue flexible silicone edge that curves to fit corners
• Elliptical handle with grip rings increases comfort and control
• Heat-resistant to 482°F
• Dishwasher-safe
• Dimensions: 12.25” x 3.25”
• Capacity: 4 fluid ounces
• 5-Year Limited Warranty
• Item #: VE300-59

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Marseille Bouillabaisse

Serves 2-4

by Le Creuset

Ingredients

• 1 cup almond flour or fine almond meal
• 4 cloves garlic, divided
• 1/2 cup fresh basil leaves
• 1/4 cup mayonnaise
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 4 cups multi-colored cherry tomatoes
• 1 small fennel bulb, trimmed, halved and thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1/4 cup white wine
• 1 (8-ounce) bottle clam juice
• 2 1/2 pounds mixed mussels and clams, cleaned
• 1 calamari tube, cleaned and thickly sliced
• 2 pounds white fish fillets, cut into 2-inch pieces
• 3 tablespoons chopped flat leaf parsley
• 1 baguette, sliced

Directions

Make the rouille first. Mince 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons of olive oil, and lemon juice. Puree until smooth. Transfer to a small bowl. Cover and chill.

In the bouillabaisse pot, heat remaining olive oil over medium-high heat. Add tomatoes and fennel. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes burst.

Slice remaining garlic cloves and add them to the pot. Cook until the garlic becomes fragrant, stirring often.

Pour in wine, stirring often, until the wine has reduced and is almost absorbed. Add clam juice and 4 cups water. Bring to a boil.

Add shellfish, calamari and white fish. Cook, covered, until shellfish open. Discard any that do not open. Stir in parsley.

Top baguette slices with rouille and serve alongside the bouillabaisse.