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Classic Bouillabaisse (French Seafood Stew) With Rouille
Learn how to make authentic bouillabaisse with homemade broth, fresh fish, shellfish, and garlicky rouille. A classic Provençal seafood stew steeped in flavor.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 15m👤 Shelly Wiseman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Croutons
2
Place a rack in middle of oven and preheat to 250°. Arrange 1 baguette, sliced ½” thick (12–16 slices) in a single layer on a rimmed baking sheet and brush both sides with 3 Tbsp. extra-virgin olive oil. Bake until golden brown and crisp, about ⏱️ 30 minutes. Rub 1 side of each crouton with a cut side of 1 garlic clove, halved.
. extra-virgin olive oil3 Tbsp
3
Soup and Assembly
4
Heat ½ cup extra-virgin olive oil in a large pot over medium. Add 2 large tomatoes, peeled, coarsely chopped, 1 large onion, chopped, and 4 garlic cloves, finely chopped, and cook, stirring occasionally, until onion is softened, 5–⏱️ 7 minutes. Stir in 1 Turkish or ½ California bay leaf, 1 lb. Yukon Gold potatoes, peeled, cut into ½" pieces, ⅓ cup finely chopped fennel fronds, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and ¼ tsp. crumbled saffron threads. Add 8 cups Fish Stock or store-bought fish broth and bring to a boil. Reduce heat so soup is at a simmer, cover, and cook until potatoes are almost tender, 10–⏱️ 12 minutes.
large tomatoes, peeled, coarsely chopped2large onion, chopped1Turkish or ½ California bay leaf1. Yukon Gold potatoes, peeled, cut into ½" pieces1 lb. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt1 TbspFish Stock or store-bought fish broth8 cups
5
Add thicker pieces of 3 lb. white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2" pieces, and 1 lb. cockles or small hard-shelled clams, scrubbed, to soup, re-cover, and simmer ⏱️ 2 minutes. Stir in 1 lb. large shell-on shrimp, 1 lb. lobster meat, cut into 2" pieces, 1 lb. mussels, scrubbed, debearded, and remaining fish fillets and simmer, covered, until mussels open and fish and seafood are just cooked through, about ⏱️ 5 minutes.
. white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2" pieces3 lb. cockles or small hard-shelled clams, scrubbed1 lb. large shell-on shrimp1 lb. lobster meat, cut into 2" pieces1 lb. mussels, scrubbed, debeardedRouille (for serving)1 lb
6
Place Rouille in a small bowl; add 3 Tbsp. soup broth and stir until blended.
Rouille
7
Arrange 2 croutons in each of 6–8 deep bowls. Using a slotted spoon, carefully transfer fish and shellfish to bowls, arranging on top of croutons, then ladle broth and vegetables over seafood. Top each with 1 tsp. rouille mixture; serve remaining rouille on the side. Editor’s note: This bouillabaisse recipe was originally published in the May 2007 issue of ‘Gourmet ’; it has been updated for style. Head this way for more of our best recipes for New Year’s Eve →
Rouille
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