Bouillabaisse with Rouille and Crusty Bread

A classic French fish stew bursting with seafood and saffron flavor, served with creamy rouille and crusty bread for dipping.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

3 items

Cost

£9.03/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Soup•Bread

Cuisine:

French

Main Ingredient:

Seafood•Fish

Mood:

Comfort Food

Ingredients

Servings

0.3cupOlive Oil(Extra virgin)

£0.45

1Onion(Large, chopped)

£0.30

1Leek(White and light green parts, thinly sliced and washed thoroughly)

£0.75

1Fennel Bulb(Thinly sliced)

£1.20

4clovesGarlic(Minced)

£0.15

2tablespoonsTomato Paste

£0.20

1cupDry White Wine(Such as Sauvignon Blanc or Pinot Grigio)

£1.50

6cupsFish Stock or Broth

£1.80

114.5 oz canCanned Diced Tomatoes(Undrained)

£0.60

0.5teaspoonSaffron Threads

£2.50

1Bay Leaf

£0.10

0.5teaspoonDried Thyme

£0.10

1stripOrange Peel

£0.05

1poundMussels(Scrubbed and debearded)

£3.50

1poundClams(Scrubbed)

£4.00

1poundShrimp(Peeled and deveined)

£8.00

1poundWhite Fish(Firm white fish such as cod, halibut, or sea bass, cut into 2-inch pieces)

£6.00

to tasteSalt

to tasteBlack Pepper

1loafCrusty Bread(French baguette or similar)

£1.50

Rouille Ingredients:

1Egg Yolk

£0.20

2clovesGarlic(Minced)

£0.15

0.3teaspoonSaffron Threads(Soaked in 1 tablespoon warm water)

£2.50

1teaspoonLemon Juice

£0.05

0.5cupOlive Oil(Extra virgin)

£0.45

PinchCayenne Pepper

£0.05

to tasteSalt

Total Cost

£36.10

£9.03 per serving

Instructions

1.
**Prepare the Bouillabaisse:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, leek, and fennel and cook until softened, about 8-10 minutes.
2.
Add garlic and tomato paste and cook for 1 minute more.
3.
Pour in white wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes to reduce slightly.
4.
Add fish stock, diced tomatoes, saffron threads, bay leaf, thyme, and orange peel. Bring to a simmer.
5.
Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6.
Season the broth with salt and pepper to taste.
7.
Add mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any that do not open.
8.
Add shrimp and white fish to the pot. Cook until the shrimp are pink and the fish is cooked through, about 3-5 minutes.
9.
**Prepare the Rouille:** While the bouillabaisse simmers, prepare the rouille. In a blender or food processor, combine egg yolk, garlic, saffron threads with their soaking water, and lemon juice.
10.
With the blender running, slowly drizzle in olive oil until the rouille is emulsified and thick.
11.
Season with cayenne pepper and salt to taste.
12.
**Serve:** Ladle the bouillabaisse into bowls. Serve with a dollop of rouille and crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (600g)

785 kcal / 3284 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer broth, use shrimp shells and fish bones to make your own fish stock.

You can add other seafood such as lobster or scallops to the bouillabaisse.

If you don't have fresh saffron, you can use a pinch of saffron powder, but the flavor will be less intense.

To toast the crusty bread, slice it and bake it in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.

Cooking Equipment

Large Pot or Dutch Oven

Blender or Food Processor

Baking Sheet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer broth, use shrimp shells and fish bones to make your own fish stock.

You can add other seafood such as lobster or scallops to the bouillabaisse.

If you don't have fresh saffron, you can use a pinch of saffron powder, but the flavor will be less intense.

To toast the crusty bread, slice it and bake it in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.

Bouillabaisse with Rouille and Crusty Bread

Ingredients

Instructions