Jul 09 2026
Restaurants›Metropolitain Brasserie Restaurant›Bouillabaisse Recipe

Bouillabaisse Recipe

Inspired by Metropolitain Brasserie Restaurant
Time1h
Serves4

mussels, shrimp, scallops, fish, tomato saffron broth, rouille, crostini

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Ingredients

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Seafood

Broth

Rouille

Crostini

Method

Preparation

  1. 1

    Make the Broth

    In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped fennel. Sauté until softened, about 5 minutes.

  2. 2

    Add Tomatoes and Stock

    Stir in diced tomatoes, fish stock, saffron, salt, and black pepper. Bring to a simmer and cook for 15 minutes.

  3. 3

    Cook Seafood

    Add mussels, shrimp, scallops, and fish to the broth. Cover and simmer until seafood is cooked, about 5-7 minutes or until mussels open.

Prepare Rouille

  1. 4

    Mix Ingredients

    In a small bowl, combine mayonnaise, minced garlic, red pepper flakes, lemon juice, and salt to taste. Mix well and set aside.

Make Crostini

  1. 5

    Toast Baguette

    Drizzle sliced baguette with olive oil and toast in the oven at 180°C (350°F) until golden brown, about 10 minutes.

Serve

  1. 6

    Plate the Bouillabaisse

    Serve the bouillabaisse in bowls, topped with fresh parsley and a dollop of rouille. Accompany with crostini.

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