Bouillabaisse - Classic French Fish Soup With Rouille Croutons

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more economical.

shellfish

🥗Healthier: chicken

💰Cheaper: canned clams

Chicken is a leaner protein alternative, and canned clams are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Heat olive oil in a white heavy bottom pot over medium heat.

Peel and cut 3 small onions into inch-sized pieces and add to the heated olive oil; sauté.

Peel the outer layers of 2 medium-sized fennels, cut them in half, and reserve for serving.

Break down the outer layers of the fennel into inch-sized pieces and add to the pot with the onions.

Add 3-4 stalks of celery, cut into inch-sized pieces, to the pot and sauté.

Peel 3 small carrots, break them down into inch-sized pieces, and add to the pot.

Add 1 teaspoon of fennel seeds, 1 tablespoon of sea salt, and 1/4 teaspoon of ground saffron to the pot.

Break down about 1 kg of fish carcasses into small pieces and add to the aromatics.

Add 1/2 bottle of dry white wine and bring to a boil; allow to reduce by half.

Cut 8 medium-sized tomatoes into rough chunks and add to the pot; bring to a boil.

Add enough fish stock to cover all ingredients and bring to a boil.

Reduce to a simmer and allow to simmer for about 30 minutes.

For the rouille, blend 1 egg yolk, 2 cloves of garlic, 1/4 teaspoon of brown saffron steeped in 1 tablespoon of hot water, 1 tablespoon of Dijon mustard, and 1/4 cup of extra virgin olive oil.

Optionally add flesh of a cooked and peeled potato for gluten-free or use white bread instead.

Add 1/2 teaspoon of salt and blend to emulsify; reserve for later use.

Break up a country style loaf into chunks, spread the rouille over the top, and bake in an oven preheated to 200°C for 7-10 minutes.

After the soup has simmered for 30 minutes, blend the soup or strain it for the broth.

Strain the blended soup twice to remove sediments.

Boil the reserved fennel until tender, about 3-5 minutes.

Add seafood starting with head-on shrimp, followed by halibut filet, clams, and mussels.

Remove croutons from the oven and garnish with freshly chopped parsley.

Once the soup comes to a simmer and all shellfish have opened, turn off the heat and ladle the bouillabaisse over the seafood.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens