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Bouillabaisse with Rouille

A French fish and seafood stew.
Print Recipe
Course Soup
Cuisine French
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 fennel bulb (reserve the fronds) sliced
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tsp saffron threads (or substitute with one packet of goya sazon con azafran/with saffron)
  • 1 1/2 cups white wine
  • 1 can fire roasted tomatoes
  • 2 cups fish or vegetable stock
  • 1 bay leaf
  • 1/2 lb creamer potatoes halved or quartered (depending on their size)
  • 1-2 lbs mussels or clams (or a combination of both)
  • 1/2 lb shrimp peeled and deveined
  • 4 fillets of hearty white fish, such as cod or halibut, about 4 oz each

Rouille

  • 1 cup mayonaise
  • 2 tbsp bread crumbs
  • 1 clove garlic grated/minced
  • 1/2 tbsp paprika
  • 1 tbps red wine vinegar
  • salt and white pepper to taste

Garnish

  • reserved fennel fronds
  • parsley
  • lemon wedges

Instructions
 

  • In a dutch oven or large soup pot, saute fennel and onion in the olive oil until they begin to soften. Add the garlic and saffron, cooking about 1 more minute.
  • Add the white wine, deglazing the pan (scraping the bottom of it with the spoon to get up any brown bits). Add the tomatoes, stock, bay leaf, and potatoes.
  • Bring to a boil and cook until the potatoes are tender. Add the mussels and fish (except for the shrimp) to the simmering pot and cook for about 3 minutes. Add the shrimp and cook for another 2-3 minutes, or until the mussels have completely opened. Discard any unopened shells.
  • Serve in shallow serving bowls with a dollop of the rouille, garnish with parsley, lemon, and/or the reserved fennel fronds.

Rouille

  • To make the rouille mix together all of the ingredients in a small bowl, making a thick sauce.