Bouillabaisse
Make this classic French seafood stew brimming with several kinds of seafood in an aromatic tomato-based broth and served with the traditional accompaniment, rouille.
Servings: 10
Ingredients
For the Rouille
- 2 egg yolks
- 1 whole roasted red pepper, seeded and drained
- 1 slice white sandwich bread, crusts removed and cut into large pieces
- 1 large garlic clove
- Zest of 1 lemon (about 1 tablespoon)
- Pinch saffron threads
- 1/2 teaspoon kosher salt
- 1 cup extra virgin olive oil
For the Crostini
- 1 French baguette sliced into 1/2-inch thick pieces
- Extra virgin olive oil, for drizzling
For the Bouillabaisse
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced leeks (1 large leek)
- 1 cup finely diced fennel (1 small fennel bulb)
- 3 garlic cloves, finely minced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 24-ounce can chopped tomatoes
- 4 cups seafood stock
- 1 small bundle of fresh thyme, tied with kitchen twine
- 1/2 teaspoon saffron threads
- 1 dry bay leaf
- 1 3-inch strip orange zest
- 16 littleneck clams, rinsed and scrubbed
- 1 1/2 pounds meaty white fish such as cod halibut, or sea bass, diced into 2-inch pieces
- 1/2 pound 36/40 count shrimp, peeled and de-veined
- 1/2 pound U20 scallops
- Chopped fennel fronds, to garnish
Instructions
- Get ready. Preheat the oven to 400℉.
- Make the Rouille. In the bowl of a food processor fitted with the blade attachment, add the egg yolks, roasted red pepper, bread, garlic, lemon zest, saffron, and salt. Pulse on high until smooth, about 45 seconds. With the food processor running on low speed, slowly stream in the olive oil until the mixture is thick and creamy, 1 to 2 minutes. Transfer to a separate serving bowl, cover, and place in the refrigerator to chill until you’re ready to serve.
- Make the Crostini. Arrange the baguette slices on a large baking sheet. Lightly coat each side with olive oil. Transfer to the oven to bake until lightly browned, 8 to 10 minutes. Set aside to cool.
- Sauté the vegetables. Heat the oil in the bottom of an 8-quart pot set over medium-high heat. Add the leeks, fennel, garlic, 1/2 teaspoon salt, and black pepper. Cook, stirring often, until the vegetables are softened, 7 to 9 minutes.
- Simmer the broth. Stir in the tomato paste and cook for 1 to 2 minutes. Add the chopped tomatoes, seafood stock, thyme, saffron, bay leaf, orange zest, and remaining 1/2 teaspoon salt. Reduce the heat to medium and cook until the mixture has reduced by about half, about 15 minutes.
- Add the seafood. Add the clams and halibut and cook, covered, for 5 minutes. Add the shrimp and scallops, cover, and cook for 4 to 6 minutes more or until the shrimp are pink and clams have opened.
- Finish and serve. Remove the bay leaf and orange zest. Serve the bouillabaisse topped with fennel fronds and crostini with rouille.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and saffron used in this recipe.
- Swap the seafood: The concept of bouillabaisse is that French fishermen would make a stew based on what they caught that day, which means you have the liberty to pick and choose what types of fish you want (or don’t want!) to include. Just be sure to feature between 3 and 3 1/2 pounds of fish including a hearty white fish and a few varieties of shellfish.
- Have leftover rouille once the soup is gone? Use it as a dip for saffron-poached shrimp or a spread on a roasted vegetable sandwich.
Nutrition
Calories: 425.1kcal | Carbohydrates: 18.5g | Protein: 25.7g | Fat: 27.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 18.6g | Trans Fat: 0.004g | Cholesterol: 111.1mg | Sodium: 1016.1mg | Potassium: 628.9mg | Fiber: 1.5g | Sugar: 3g | Vitamin A: 681.8IU | Vitamin C: 19.4mg | Calcium: 107mg | Iron: 2.4mg
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