Citric Acid Free Vegan Provençal Bouillabaisse

Total time1 hr 15 min

Prep time25 min

Cook time50 min

Citric Acid Free Vegan Provençal Bouillabaisse

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Ingredients

4 servings

For the stew

¼ tsp saffron threads
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, cored and thinly sliced, fronds reserved
1 medium yellow onion, thinly sliced
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 tsp fennel seeds
1 tsp dried thyme
2 bay leaves
½ cup dry white wine (vegan-certified)
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 lb yukon gold potatoes, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp fresh lemon juice
salt and pepper, to taste

For the vegan rouille

½ cup raw cashews, soaked in water for at least 1 hour and drained
2 garlic cloves, roughly chopped
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tbsp olive oil
1 tbsp fresh lemon juice
2–4 tbsp water, as needed
¼ tsp salt

For serving

4 thick slices crusty vegan bread, toasted
reserved fennel fronds, roughly torn (optional)

Instructions

1
Combine the saffron threads with 2 tablespoons of warm water in a small bowl and set aside to bloom for at least 5 minutes while you prepare the other ingredients.
2
Make the rouille: combine the drained cashews, garlic, smoked paprika, cayenne, olive oil, lemon juice, salt, and 2 tablespoons of water in a blender. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. Add the remaining water 1 tablespoon at a time until the rouille is thick but spreadable. Transfer to a small bowl and refrigerate until ready to serve.

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