Bouillabaisse with Rouille Topped Croutons
Transport your taste buds to the sunny shores of Provence with this classic Bouillabaisse with Rouille Topped Croutons, a seafood lover’s dream. This aromatic French fish stew is brimming with bold Mediterranean flavors, featuring a luxurious saffron-infused broth made with fresh fish stock, dry white wine, and fragrant herbs like thyme and bay leaf. Packed with chunks of tender red snapper and cod, along with briny mussels, clams, and succulent shrimp, this dish is a true celebration of the sea. The crowning touch? Toasty baguette slices slathered with a vibrant, garlicky saffron rouille, adding a tangy kick and buttery crunch to every bite. Ready in just over an hour, this elegant yet approachable recipe makes for an unforgettable dinner, perfect for entertaining or indulging in a bit of culinary escapism. Serve it steaming hot and let the rustic charm of this Provençal masterpiece transport you with every spoonful.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large leek, white part only, finely sliced
- 1 medium fennel bulb, sliced
- 4 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 cup dry white wine
- 6 cups fish stock
- 0.5 teaspoons saffron threads
- 1 strip orange zest
- 1 bay leaf
- 4 fresh thyme sprigs
- 0.5 pounds red snapper fillet, cut into chunks
- 0.5 pounds cod fillet, cut into chunks
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 0.5 pounds shrimp, peeled and deveined
- 8 pieces baguette slices
- 0.5 cup mayonnaise
- 1 garlic clove, minced
- 0.25 teaspoon saffron threads (for rouille)
- 0.25 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add onion, leek, and fennel, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the chopped tomatoes and cook for 5 minutes until the mixture begins to thicken.
Pour in the white wine and simmer for 5 minutes, allowing the alcohol to evaporate.
Add the fish stock, saffron threads, orange zest, bay leaf, and thyme sprigs. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the chunks of red snapper and cod, and cook for 5 minutes.
Add the mussels, clams, and shrimp. Cover the pot and simmer until the shellfish open and the shrimp are cooked through, about 5-7 minutes. Discard any shellfish that do not open.
While the stew is simmering, prepare the rouille. In a small bowl, mix the mayonnaise, minced garlic, saffron threads, cayenne pepper, lemon juice, salt, and black pepper until smooth.
Toast the baguette slices until golden. Spread the rouille generously on each slice.
Taste the bouillabaisse and adjust seasoning with salt and black pepper. Remove the orange zest, bay leaf, and thyme sprigs before serving.
Ladle the bouillabaisse into bowls and serve with the rouille-topped croutons on the side.
Nutrition Facts
Calories |
4885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1477 mg | 492% | |
| Sodium | 10009 mg | 435% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 36.4 g | ||
| Protein | 465.6 g | 931% | |
| Vitamin D | 30.6 mcg | 153% | |
| Calcium | 1580 mg | 122% | |
| Iron | 103.9 mg | 577% | |
| Potassium | 10145 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
