Name: Classic Bouillabaisse with Homemade Rouille
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 4 tbsp olive oil; 2 pcs leeks (white and light green parts, thinly sliced); 1 pcs fennel bulb (chopped); 1 pcs yellow onion (chopped); 4 pcs garlic cloves (minced); 4 pcs tomatoes (ripe, chopped); 2 tbsp tomato paste; 1 tsp saffron threads; 1 pcs orange peel (strip from half an orange); 2 pcs bay leaves; 4 pcs thyme sprigs; 1.5 l fish stock; 0.5 cup dry white wine; 1.5 lb firm white fish fillets (such as snapper, cod, or halibut, cut into 2-inch pieces); 1 lb mussels (scrubbed and de-bearded); 1 lb large shrimp (peeled and deveined); salt (to taste); black pepper (to taste); 1 pcs red bell pepper (roasted, peeled, and seeded); 3 pcs garlic cloves; 0.25 tsp saffron threads; 1 pcs egg yolk; 0.5 cup fresh breadcrumbs; 0.5 cup extra virgin olive oil; 0.5 tsp cayenne pepper; salt (to taste); 1 pcs baguette (sliced and grilled or toasted)

A steaming bowl of golden-orange bouillabaisse is filled with tender chunks of fish and shellfish, topped with a dollop of spicy rouille and fresh parsley.

Prep: 45 min • Cook: 60 min. A traditional, robust Provençal fish stew featuring an aromatic saffron-infused broth, a mix of firm white fish and shellfish, and served with a spicy garlic rouille and grilled bread. This iconic French dish is perfect for a special occasion, offering a rich and flavorful experience straight from the Mediterranean coast.

Preparation time: 45 min
Cooking time: 1 hr
Total time: 1 hr 45 min
Servings: 6

Recipe extras

CourseSoup

ComplexityMedium

Units:

Scale:

Ingredients

Bouillabaisse

4 tbsp olive oil
2 pcs leeks(white and light green parts, thinly sliced)
1 pc fennel bulb(chopped)
1 pc yellow onion(chopped)
4 pcs garlic cloves(minced)
4 pcs tomatoes(ripe, chopped)
2 tbsp tomato paste
1 tsp saffron threads
1 pc orange peel(strip from half an orange)
2 pcs bay leaves
4 pcs thyme sprigs
1 3/5 qt fish stock
1/2 cup dry white wine
1 1/2lb firm white fish fillets(such as snapper, cod, or halibut, cut into 2-inch pieces)
1lb mussels(scrubbed and de-bearded)
1lb large shrimp(peeled and deveined)
salt(to taste)
black pepper(to taste)

Rouille

1 pc red bell pepper(roasted, peeled, and seeded)
3 pcs garlic cloves
1/4 tsp saffron threads
1 pc egg yolk
1/2 cup fresh breadcrumbs
1/2 cup extra virgin olive oil
1/2 tsp cayenne pepper
salt(to taste)

Serving

1 pc baguette(sliced and grilled or toasted)

Rating:

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Instructions

Prepare the Bouillabaisse Broth

1Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks, fennel, and onion, and sauté until softened, about 8-10 minutes.
2Stir in minced garlic, chopped tomatoes, and tomato paste. Cook for 5 minutes, stirring occasionally.
3Add saffron threads, orange peel, bay leaves, thyme, fish stock, and white wine. Bring to a simmer, then reduce heat, cover, and let it gently simmer for 30 minutes to allow flavors to meld.
4Strain the broth through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained broth to the clean pot.

Prepare the Rouille

1In a food processor, combine the roasted red bell pepper, garlic cloves, saffron threads, egg yolk, breadcrumbs, and cayenne pepper. Process until smooth.
2With the food processor running, slowly drizzle in the extra virgin olive oil until the rouille is emulsified and thick. Season with salt to taste.

Cook the Fish and Shellfish

1Bring the strained bouillabaisse broth back to a gentle simmer. Season with salt and pepper as needed.
2Add the firm white fish pieces to the simmering broth. Cook for 5 minutes.
3Add the mussels and shrimp. Cover the pot and cook for another 3-5 minutes, or until mussels have opened and shrimp are pink and cooked through. Discard any unopened mussels.

Serve

1Ladle the bouillabaisse into deep bowls, ensuring each serving has a mix of fish and shellfish.
2Serve immediately with a generous dollop of rouille on top or on the side, accompanied by grilled baguette slices.

Instructions

Prepare the Bouillabaisse Broth

1Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks, fennel, and onion, and sauté until softened, about 8-10 minutes.
2Stir in minced garlic, chopped tomatoes, and tomato paste. Cook for 5 minutes, stirring occasionally.
3Add saffron threads, orange peel, bay leaves, thyme, fish stock, and white wine. Bring to a simmer, then reduce heat, cover, and let it gently simmer for 30 minutes to allow flavors to meld.
4Strain the broth through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained broth to the clean pot.

Prepare the Rouille

1In a food processor, combine the roasted red bell pepper, garlic cloves, saffron threads, egg yolk, breadcrumbs, and cayenne pepper. Process until smooth.
2With the food processor running, slowly drizzle in the extra virgin olive oil until the rouille is emulsified and thick. Season with salt to taste.

Cook the Fish and Shellfish

1Bring the strained bouillabaisse broth back to a gentle simmer. Season with salt and pepper as needed.
2Add the firm white fish pieces to the simmering broth. Cook for 5 minutes.
3Add the mussels and shrimp. Cover the pot and cook for another 3-5 minutes, or until mussels have opened and shrimp are pink and cooked through. Discard any unopened mussels.

Serve

1Ladle the bouillabaisse into deep bowls, ensuring each serving has a mix of fish and shellfish.
2Serve immediately with a generous dollop of rouille on top or on the side, accompanied by grilled baguette slices.

Nutrition Information

Calories: 376 kcal
Protein: 28 g
Fat: 16 g
Carbs: 25 g

Nutrient	Per serving
Calories	376 kcal
Protein	28 g
Fat	16 g
Carbs	25 g

Tips

Do not overcook the fish and shellfish; they cook quickly and can become tough if left in the broth
For an even richer flavor, use fish bones and heads to make a homemade fish stock.
Rub grilled bread with a raw garlic clove before serving for an extra layer of flavor.