Waterfront Bouillabaisse Recipe
lobster, shrimp, scallops, mussels, clams, cod, saffron rouille, tomato-fennel broth
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Ingredients
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Seafood
Broth
Saffron Rouille
Method
Preparing the Broth
- 1
- 2
Adding Garlic and Tomatoes
Add the minced garlic and sauté for another minute until fragrant. Stir in the canned diced tomatoes, fish stock, saffron threads, salt, and black pepper. Bring the mixture to a simmer.
- 3
Simmering the Broth
Allow the broth to simmer for about 20 minutes to develop the flavors. Stir occasionally.
Cooking the Seafood
- 4
- 5
Final Touches
Taste the broth and adjust the seasoning with more salt and pepper if needed. Stir in fresh parsley before serving.
Making Saffron Rouille
- 6
Combining Ingredients
In a small bowl, combine mayonnaise, minced garlic, saffron threads, lemon juice, and salt. Mix well until smooth.
Serving
- 7
Plating the Bouillabaisse
Ladle the bouillabaisse into bowls, making sure to include a variety of seafood in each serving. Serve with a dollop of saffron rouille on top.


