Nutmeg Free Bouillabaisse Marseillaise

Total time1 hr 35 min

Prep time40 min

Cook time55 min

4.5

(11)

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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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