Authentic Bouillabaisse
Servings Prep Time
6 – 8people 40minutes
Cook Time
25minutes
Servings Prep Time
6 – 8people 40minutes
Cook Time
25minutes
Ingredients
The Base
  • 1baguette French breadsliced into ½” pieces
  • 3 large tomatoespeeled, seeds squeezed out and coarsely chopped
  • 1/2cup sweet onionchopped
  • 2 leekswhites only, finely julienned
  • 4cloves garlicminced
  • 1pound potatoescut into bite sized chunks
  • 4 medium carrotssliced diagonally into 1/2” pieces
  • 1/2cup olive oil
  • 2tablespoons tomato paste
  • 2 bay leaves
  • 1tablespoon fennelfinely chopped
  • 1tablespoon lemon zest
  • 1/2teaspoon saffron threadscrumbled
  • 3tablespoons fresh parsleychopped
  • 1 1/2tablespoons sea salt
  • 1teaspoon fresh ground black pepper
  • 4cups hot fish stock
  • 2pounds white fish fillets*bones removed and cut into 2-inch pieces
  • 1/2pound small hard-shelled clamssuch as Littleneck, scrubbed
  • 1/2pound musselsscrubbed and any beards removed
  • 1/2pound prawns in shells
  • 1/2pound lobster meatcut into 1” pieces
The Rouille
  • 3tablespoons water
  • 3/4cup coarse fresh bread crumbs from a baguettecrust removed
  • 3 garlic cloves
  • 1/2teaspoon sea salt
  • 1/2teaspoon cayenne
  • 3tablespoons extra virgin olive oil
Instructions
  1. Pre-heat oven to 250 degrees F. Prepare the baguette croutons by removing the crusts, brush lightly with olive oil and arrange on a baking sheet. Bake for 30 minutes then rub on one side with fresh garlic. Set aside until the stew is ready.
  2. In a large Dutch oven, cook the tomatoes, onion, leeks and garlic in oil over medium heat, stirring occasionally, until the onion is soft and transparent, about 5 to 7 minutes.
  3. Peel the potatoes and cut into bite sized cubes. Stir the potatoes and carrots into the tomato mix and add the tomato paste, fennel, bay leaf, saffron, parsley, sea salt, and pepper.
  4. Add the hot fish stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are almost tender, about 8 to 10 minutes.
  5. Add any thicker pieces of fish, scallops and clams and simmer covered for 2 minutes. Stir in the mussels, shrimp, lobster, and remaining fish then simmer, covered another 5 minutes and the mussels have opened wide.
  6. Stir approximately 3 tablespoons of broth from the stew into the roux until smooth and well blended.
  7. Arrange a layer of croutons in wide, shallow bowls. With a slotted spoon, transfer the seafood onto the croutons then ladle some hot broth and vegetables around the edges of the croutons. Add a dollop of rouille over the top and serve immediately.
  8. In a small mixing bowl, pour the water over bread crumbs. Mash garlic with the flat edge of a chef’s knife and mix into a paste with the sea salt and cayenne. Add to the moistened bread crumbs with the Dijon mustard, mixing all into a garlic paste.
  9. Slowly add the oil in a thin stream, vigorously mixing with a fork until well combined.
  10. Add a dollop of the Rouille over top of the bouillabaisse just before serving, and serve the rest on the side with crusty French bread.
Recipe Notes

*Such as red snapper, halibut, cod or scallops – or any combination.

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