Artificial Food Coloring Free Bouillabaisse Marseillaise
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Learn more →Ingredients
4 servings
For the broth
- ¼ cup olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium fennel bulb, thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
- ½ cup dry white wine
- 4 cups fish stock
- 1 cup water
- ½ tsp saffron threads, crumbled
- 1 strip orange zest (about 3 inches), pith removed
- 1 tsp fresh thyme leaves
- 1 bay leaf
- ½ tsp fennel seeds
- ¼ tsp cayenne pepper
- salt and pepper, to taste
For the seafood
- 1 lb firm white fish fillets (such as monkfish or halibut), cut into 2-inch pieces
- ¾ lb delicate white fish fillets (such as cod or sea bass), cut into 2-inch pieces
- ½ lb mussels, scrubbed and debearded
- ½ lb large shrimp, peeled and deveined, tails on
For the rouille
- 2 egg yolks, pasteurized
- 3 garlic cloves, minced to a paste
- ¼ tsp saffron threads, steeped in 1 tbsp hot water
- 1 tbsp hot water
- 1 tsp fresh lemon juice
- ¼ tsp cayenne pepper
- ½ cup olive oil
- salt, to taste
For serving
- 8 slices baguette, about ½ inch thick
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the rouille: Combine the pasteurized egg yolks, garlic paste, saffron-infused water (saffron steeped in 1 tbsp hot water), lemon juice, and cayenne in a blender or food processor and pulse until smooth. With the machine running, drizzle in the 1/2 cup olive oil in a very thin, steady stream until the mixture is thick and emulsified, about 2 minutes. Season with salt, transfer to a small bowl, cover, and refrigerate until ready to serve.
- 2
Heat the 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and translucent, about 8 minutes.
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