Bouillabaisse with Saffron Rouille (Print)

Hearty Provençal fish stew with diverse seafood, saffron, herbs, and a flavorful garlicky rouille accompaniment.

# Components:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 3/4 cup dry white wine
22 - 6 1/4 cups fish stock or water

→ For the Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water
27 - 3.5 fl oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# Directions:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Cook, stirring occasionally, until softened but not browned, about 8 to 10 minutes.
02 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, salt, and freshly ground black pepper. Cook for 5 minutes to release aromas.
03 - Pour in white wine and simmer for 2 minutes. Add fish stock or water, bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes to develop flavors.
04 - Pass the broth through a fine sieve, pressing on solids to extract maximum flavor. Discard solids and return the clear broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm white fish chunks and cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer an additional 5 to 6 minutes, until seafood is cooked and mussels have opened; discard any unopened mussels. Adjust seasoning with salt and pepper as needed.
06 - In a bowl, whisk together egg yolk, minced garlic, chili, soaked saffron with water, and Dijon mustard until smooth. Gradually drizzle olive oil while whisking vigorously to create a thick, mayonnaise-like sauce. Season with salt to taste.
07 - Ladle the stew into warm bowls, garnish with fresh parsley, and serve alongside toasted baguette slices drizzled with olive oil and a spoonful of rouille.

# Expert Advice:

01 -
  • It tastes like you've traveled without leaving your kitchen, with saffron and orange zest creating a fragrance that fills the whole house.
  • The combination of tender fish and briny seafood in one bowl feels indulgent but comes together faster than you'd expect.
  • Rouille transforms something simple into something memorable, and guests always ask for the secret.
02 -
  • Don't overcook the seafood or it becomes rubber; bouillabaisse is done the moment the mussels open and the fish flakes easily, not a minute longer.
  • Straining the broth is essential—it transforms a vegetable-studded soup into something refined and elegant that tastes like you've been cooking all day.
  • The rouille must be emulsified slowly or it will break; patience with the oil is what separates homemade from watery.
03 -
  • Buy your seafood the day you plan to cook, talk to the fishmonger about what's freshest, and don't be afraid to substitute based on what looks best—authentic bouillabaisse is about local abundance, not specific species.
  • If saffron seems expensive, remember that a half teaspoon seasons an entire pot for six people, so it's actually economical for the transformation it creates.
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