Low Iodine Vegan Provençal Bouillabaisse
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Learn more →Ingredients
4 servings
For the stew
- ¼ tsp saffron threads
- 3 tbsp olive oil
- 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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