Savory French Bouillabaisse with Rouille

Name: Savory French Bouillabaisse with Rouille
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Fish heads and bones; Onion; Leek; Celery stalks; Carrots; Garlic cloves; Bouquet garni; Olive oil; Water; Firm white fish fillets; Mixed seafood; Onion; Tomatoes; Garlic cloves; Orange zest; Saffron threads; Fennel seeds; White wine; Salt and pepper; Red bell pepper; Garlic clove; Day-old baguette slice; Egg yolk; Olive oil; Salt and cayenne pepper

A traditional Provençal fish stew with a rich, flavorful backbone.

Dive into a fragrant, luxurious fish stew accompanied by a spicy, creamy rouille, perfect for a comforting meal with a touch of sophistication.

2 h 30 min
6
Advanced

Ingredients

For the Seafood Stock

Fish heads and bones

1 kg (e.g. snapper, sea bass)

Onion

1, roughly chopped

Leek

white part only, sliced

Celery stalks

2, chopped

Carrots

2, chopped

Garlic cloves

4, smashed

Bouquet garni

parsley, thyme, bay leaf

Olive oil

2 tbsp

Water

1.5 liters

For the Bouillabaisse

Firm white fish fillets

500 g, cut into chunks

Mixed seafood

500 g (mussels, shrimp, calamari)

Onion

1 large, thinly sliced

Tomatoes

2, peeled and chopped

Garlic cloves

2, minced

Orange zest

1, julienned

Saffron threads

Pinch

Fennel seeds

1/2 tsp

White wine

150 ml

Salt and pepper

to taste

For the Rouille

Red bell pepper

1, roasted, peeled, and deseeded

Garlic clove

1, minced

Day-old baguette slice

1, soaked in milk and squeezed dry

Egg yolk

Olive oil

150 ml

Salt and cayenne pepper

to taste

Preparation

Marinating the Seafood

Season the Seafood

Season the seafood with salt, pepper, and a pinch of saffron.

Chill

Set aside in the refrigerator while you prepare the other ingredients.

Preparing the Seafood Stock

Brown Fish Heads

In a large pot, heat olive oil over medium heat. Add fish heads and bones, sauté until lightly browned.

Sauté Vegetables

Add onion, leek, celery, carrots, and garlic. Cook, stirring, for 5 minutes.

Simmer Stock

Add water and bouquet garni. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain and set aside.

Do not let the stock boil too vigorously to keep it clear. Pro Tip: Prepare large batches of stock and freeze for future dishes.

Cooking Process

Sweat Vegetables

Heat olive oil in a large pot, add onion, fennel seeds, and garlic, sauté until soft.

Heat: Medium

Build the Base

Add tomatoes, orange zest, saffron, and white wine, cook for 10 minutes on medium heat.

Medium heat for 10 minutes

Simmer Bouillabaisse

Add strained stock and seafood, simmer gently for 15-20 minutes.

Simmer: Low heat for 15-20 minutes

Plating & Serving