Rye Free Classic Bouillabaisse

Total time1 hr 30 min

Prep time35 min

Cook time55 min

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Ingredients

4 servings

For the broth

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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