Easy Bouillabaisse Recipe

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Easy one-pot Mediterranean seafood bouillabaisse with plenty of fish and tomato base. At your next dinner party or special event, offer this hearty stew with crusty bread and creamy roasted red pepper rouille!

INGREDIENTS

For the Rouille: – ⅓ cup chopped roasted red pepper (jarred works great) – 1 garlic clove – ½ teaspoon salt – ¼ teaspoon ground black pepper – ⅛ teaspoon ground cayenne pepper – 1 pinch saffron thread – 1 cup crumbled bread or fresh bread crumbs (60g) – ⅓ cup olive oil (80ml) For the Bouillabaisse: – ⅓ cup olive oil (80ml) – 1 medium onion chopped – 1 fennel bulb sliced – 1 leek sliced (white and light green prts only) –1 teaspoon salt – 4 garlic cloves minced –2 cups chopped tomatoes (fresh or canned) –2 tablespoons Pernod (or other pastis), optional – ▢3 cups fish stock (720ml)

INGREDIENTS

– 1 wide strip of orange zest – 2 bay leave – ½ teaspoon saffron thread – 2 teaspoons fresh thyme – ¼ teaspoon red pepper flake – ½ teaspoon ground black pepper – 1 pound fish filets cut into large chunks (halibut, cod, grouper, snapper) (450g) – 1 pound mussels or clams scrubbed and debearded (450g) – ¾ pound jumbo shrimp peeled and deveined (338g) – ¾ pound sea scallops (338g) – Toasted baguette or french bread for serving

INSTRUCTIONS

For the Rouille:- Blend roasted red pepper, garlic, salt, pepper, cayenne, and saffron. Place bread on top. Scrape blender sides as needed to purée almost smooth.

Step 1

Blend olive oil carefully on medium-low until thick and smooth. Refrigerate until needed.

Step 2

For the Bouillabaise:- Heat olive oil in a big pot on medium-high. Mix in onion, fennel, leek, and ½ teaspoon of salt. Cook 8 minutes, stirring regularly, until softened.

Step 3

Garlic and sauté 1 minute more. Heat the tomato and 1 cup of water (if using fresh tomatoes) for 6 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes saucy.

Step 4

Mix in stock, orange zest, bay leaves, saffron, thyme, red pepper flakes, ½ teaspoon salt, and powdered black pepper. Simmer.

Step 5

Place mussels and fish fillets in stew. Turn down heat to medium, cover, and cook for 3 minutes until mussels open.

Step 6

Put prawns and scallops in stew. Cover and boil for 3–5 minutes until fish and prawns are cooked and mussels open. 

Step 7

Unopened mussels should be discarded. Add salt and pepper to taste. Serve immediately with rouille and toasted baguette. Add fennel fronds if desired.

Step 8

Also See

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The Best Turkey Chili Recipe