Easy Bouillabaisse Recipe - French Fish Stew with Rouille - How to Make Bouillabaisse

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 4 tablespoons of olive oil in a large pot over medium heat.

Slice 1 medium onion into half moons and add to the oil.

Add 1/3 of a medium fennel bulb, sliced, and 1 whole leek, sliced, to the pot.

Smash and peel 2-3 garlic cloves and measure out 1/4 cup of parsley.

Prepare an inch-wide strip of orange peel from the circumference of an orange, without the pith.

While the onions, leek, and fennel soften and brown, add the smashed garlic and optional parsley stems to the pot.

Pour in 1 cup of white wine (optional) to deglaze the pot, scraping the browned bits, and let it cook for 3-5 minutes.

Add in the can of diced tomatoes, a bay leaf, a couple sprigs of fresh thyme, a pinch of hot paprika or cayenne, and 2 generous pinches of saffron. Stir and let simmer.

Add 4 cups of store-bought seafood stock to the pot, bring to a boil, then reduce to a simmer for 30-45 minutes.

Make the rouille by mixing 2 tablespoons of panko breadcrumbs, 2 tablespoons of mayonnaise, a dash of cayenne, a pinch of paprika, a pinch of salt, and 1 grated garlic clove.

If you don't have mayonnaise, you can make an emulsion with an egg yolk and oil using a food processor or blender. Stir in a couple spoonfuls of the broth to thin the rouille.

Strain the broth using a fine mesh strainer lined with wet cheesecloth to remove the vegetables.

Add in the mollusks first (6 clams and 6 mussels), simmer for about 5 minutes until they start to open.

Add the fish (sea bass) and cook for an additional 5 minutes until the fish is cooked through.

Add the lobster tail and shrimp last, turning off the heat to let them cook in the residual heat of the broth.

Ladle the broth into bowls, placing the shellfish and fish individually in each bowl, and serve with crusty baguette spread with rouille.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens