Chicken-Shrimp Bouillabaisse With Rouille Sauce

In a Dutch oven, saute chicken over moderate heat until pieces stiffen, but are not browned.

Meanwhile, peel and halve, then slice, onions and garlic. Remove chicken from pan. Set aside. Saute onions until soft, but not brown. Add garlic (never brown or it will be bitter.) Add tomatoes and seasonings, and partially cooked chicken. Simmer about ten minutes.

Add vermouth and simmer for another 15-30 minutes or until chicken pieces are cooked. Adjust seasonings and add shrimp just before serving (3 minutes), and maybe a little shrimp stock, clam juice or chicken broth, if necessary, to thin sauce. Serve accompanied by Rouille Sauce.

For Rouille: Place ingredients in a blender except olive oil. Blend until combined. Gradually add oil in a steady stream, as you would to make mayonnaise, until sauce is emulsified.