Mushroom Free Classic Bouillabaisse
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Learn more →Ingredients
4 servings
For the broth
- 3 tbsp olive oil
- 1 medium fennel bulb, thinly sliced, fronds reserved
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
- 1 cup dry white wine
- 4 cups fish stock
- 1 cup water
- ½ tsp saffron threads
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 1 strip orange zest (about 3 inches)
For the seafood
- 1 lb firm white fish fillets (such as halibut, cod, or sea bass), cut into 2-inch pieces
- ½ lb large shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- ½ lb littleneck clams, scrubbed
- salt and pepper, to taste
For the rouille
- ½ cup mayonnaise
- 2 garlic cloves, minced
- ¼ tsp saffron threads, steeped in 1 tbsp warm water
- 1 tbsp warm water (for steeping saffron)
- 1 tsp fresh lemon juice
- ¼ tsp smoked paprika
- pinch of cayenne pepper
For the croutons
- 8 slices baguette (about ½ inch thick)
- 2 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush both sides with 2 tbsp olive oil, and bake for 10–12 minutes, flipping once halfway through, until golden and crisp at the edges. Set aside.
- 2
Make the rouille: steep the 1/4 tsp saffron threads in 1 tbsp warm water in a small bowl for 5 minutes. Combine the mayonnaise, minced garlic, saffron with its steeping liquid, lemon juice, smoked paprika, and cayenne in a blender or food processor and blend until smooth. Refrigerate until ready to serve.
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