Bouillabaisse Recipe
Fish, oysters, clams, mussels, shrimp, scallops simmered in a tomato, fennel, leek, and garlic broth served with rouille, croutons
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Ingredients
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General Ingredients
Vegetable Base
Seafood
Rouille
Croutons
Method
Prepare the Broth
- 1
- 2
Add Tomato Base
Stir in diced tomatoes (fresh or canned) and cook for another 5 minutes until the tomatoes break down slightly and start to integrate with the aromatics.
- 3
Add Liquids and Simmer
Pour in 6 cups of fish stock or water with fish bouillon. Add a bouquet garni (parsley, thyme, bay leaf tied together), salt, pepper, orange zest, and a pinch of saffron threads. Bring to a boil, then reduce to a simmer and let cook for 30–40 minutes to develop flavor.
Prepare the Seafood
- 4
Clean Shellfish
Scrub the mussels and clams thoroughly under cold water, removing beards from mussels and discarding any open ones that don’t close when tapped. Rinse oysters and set aside. Peel and devein the shrimp, cleaning the scallops and cutting larger ones into halves if needed.
- 5
Add Firm Fish
Cut firm white fish (such as cod, halibut or snapper) into chunks. Add fish to the simmering broth and cook for 5–8 minutes or just until cooked through.
- 6
Make Rouille Sauce
- 7
Create Rouille
In a food processor, blend together 2 garlic cloves, 1 small boiled potato, 1 egg yolk, 1 roasted red pepper, and 1 teaspoon Dijon mustard. While blending, slowly drizzle in olive oil to form a smooth paste. Add salt, pepper, and cayenne pepper or saffron to taste.
Prepare the Croutons
- 8