La Bouillabaisse Recipe
A Classic from Marseille Fresh market seafood bouillabaisse in a spicy and saffron broth, served with garlic crostini’s and “rouille” dressing.
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Ingredients
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Seafood & Broth
Garlic Crostini
Rouille Dressing
Method
Preparing the Bouillabaisse
- 1
- 2
Build the Broth
Add diced tomatoes, fish stock, saffron, chopped fennel, orange zest, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 3
Add the Seafood
Add the mixed seafood to the pot and cook for an additional 10-12 minutes, until the seafood is cooked through and mussels have opened.
Making the Garlic Crostini
- 4
Prepare the Crostini
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and toast in the oven until golden, about 5-7 minutes.
- 5
Add Garlic Flavor
Remove from the oven and rub each slice with the halved garlic cloves for flavor.
Creating the Rouille Dressing
- 6
Mix the Ingredients
In a bowl, combine mayonnaise, minced garlic, saffron, lemon juice, paprika, and salt. Mix well until smooth.
