Bouillabaisse* Recipe
Fisherman’s stew of scallop, mussels, shrimp, seasonal white fish, Provençal vegetables, aromatic saffron seafood broth, crostini with rouille and Gruyère cheese
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Ingredients
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Seafood
Vegetables
Broth
Crostini & Rouille
Method
Preparing the Broth
- 1
- 2
Add Tomatoes and Stock
Chop the tomatoes and add them to the pot. Pour in the fish stock and dry white wine. Stir to combine.
- 3
Infuse with Saffron
Add the saffron threads, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
Cooking the Seafood
- 4
- 5
Garnish
Once cooked, remove the pot from heat. Stir in the fresh parsley for garnish.
Preparing Crostini and Rouille
- 6
Prepare the Crostini
Preheat the oven to 200°C (390°F). Slice the baguette into 1-inch thick slices. Place them on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.
- 7
Make the Rouille
In a small bowl, combine mayonnaise, minced garlic, saffron, and lemon juice. Mix well until smooth.
- 8
Add Gruyère
Sprinkle grated Gruyère cheese on top of the toasted crostini and return them to the oven for an additional 2-3 minutes until the cheese is melted.
