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Savory French Bouillabaisse with Rouille

Name: Savory French Bouillabaisse with Rouille
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; 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; 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, 1; Olive oil, 150 ml; Salt and cayenne pepper, to taste

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

4.4(793 reviews)

·By Ethan Brooks·June 22, 2025

Savory French Bouillabaisse with Rouille — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Seafood Stock

For the Bouillabaisse

For the Rouille

Nutrition

Per serving

Calories: 581 kcal
Protein: 53.4 g
Carbs: 16.5 g
Fat: 31.8 g
Fiber: 2.7 g

Whole recipe

Total

Calories: 3484 kcal
Protein: 320.5 g
Carbs: 99 g
Fat: 191 g
Fiber: 16 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fish heads and bones 1 kg (e.g. snapper, sea bass)	500	100	0	10	0
Onion 1, roughly chopped	44	1	10	0	2
Leek white part only, sliced	16	0.5	4	0	1
Celery stalks 2, chopped	16	1	3	0	1
Carrots 2, chopped	50	1	12	0	4
Garlic cloves 4, smashed	18	1	4	0	0
Bouquet garni parsley, thyme, bay leaf	5	0	1	0	0
Olive oil 2 tbsp	238	0	0	28	0
Water 1.5 liters	0	0	0	0	0
Firm white fish fillets 500 g, cut into chunks	520	110	0	5	0
Mixed seafood 500 g (mussels, shrimp, calamari)	485	95	10	7	0
Onion 1 large, thinly sliced	64	2	15	0	3
Tomatoes 2, peeled and chopped	44	2	10	0	2
Garlic cloves 2, minced	9	0.5	2	0	0
Orange zest 1, julienned	6	0	2	0	1
Saffron threads Pinch	2	0	1	0	0
Fennel seeds 1/2 tsp	5	0	1	0	0
White wine 150 ml	123	0	3	0	0
Salt and pepper to taste	0	0	0	0	0
Red bell pepper 1, roasted, peeled, and deseeded	24	1	6	0	2
Garlic clove 1, minced	4	0.5	1	0	0
Day-old baguette slice 1, soaked in milk and squeezed dry	80	3	14	1	1
Egg yolk 1	55	3	0	5	0
Olive oil 150 ml	1200	0	0	135	0
Salt and cayenne pepper to taste	0	0	0	0	0

These are estimated values, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Seafood

1
Season the Seafood
Season the seafood with salt, pepper, and a pinch of saffron.
2
Chill
Set aside in the refrigerator while you prepare the other ingredients.

Preparing the Seafood Stock

1
Brown Fish Heads
In a large pot, heat olive oil over medium heat. Add fish heads and bones, sauté until lightly browned.
2
Sauté Vegetables
Add onion, leek, celery, carrots, and garlic. Cook, stirring, for 5 minutes.
3
Simmer Stock
Add water and bouquet garni. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain and set aside.
Tip: Do not let the stock boil too vigorously to keep it clear. Pro Tip: Prepare large batches of stock and freeze for future dishes.

How to Make Savory French Bouillabaisse with Rouille

Total time: 3 h 20 min · Yields 6 servings

1
Sweat Vegetables
Heat olive oil in a large pot, add onion, fennel seeds, and garlic, sauté until soft.
2
Build the Base
Add tomatoes, orange zest, saffron, and white wine, cook for 10 minutes on medium heat.
3
Simmer Bouillabaisse
Add strained stock and seafood, simmer gently for 15-20 minutes.