Description
Classic French Bouillabaisse is a flavorful and aromatic seafood stew originating from Marseille, combining succulent white fish, shrimp, scallops, and clams simmered in a rich broth infused with saffron, tomatoes, fennel, and fragrant herbs. Served with crispy crostini and a luxurious saffron-infused rouille sauce, this dish offers a delicious and hearty meal perfect for gatherings.
Ingredients
Rouille Sauce
- 2 egg yolks
- 1 whole roasted red pepper, seeded and drained
- 1 slice white sandwich bread, crusts removed and cut into large pieces
- 1 large garlic clove
- Zest of 1 lemon (about 1 tablespoon)
- Pinch saffron threads
- 1/2 teaspoon kosher salt
- 1 cup extra virgin olive oil
Crostini
- 1 French baguette (sliced into 1/2-inch thick pieces)
- Extra virgin olive oil, for drizzling
Soup
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced leeks (1 large leek)
- 1 cup finely diced fennel (1 small fennel bulb)
- 3 garlic cloves, finely minced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 24-ounce can chopped tomatoes
- 4 cups seafood stock
- 1 small bundle fresh thyme, tied with kitchen twine
- 1/2 teaspoon saffron threads
- 1 dry bay leaf
- 1 3-inch strip orange zest
- 16 littleneck clams, rinsed and scrubbed
- 1 1/2 pounds meaty white fish such as cod, halibut, or sea bass, diced into 2-inch pieces
- 1/2 pound 36/40 count shrimp, peeled and de-veined
- 1/2 pound U20 scallops
- Chopped fennel fronds, to garnish
Instructions
- Preheat Oven: Preheat your oven to 400℉ to prepare for toasting the crostini slices.
- Make the Rouille: In a food processor bowl fitted with the blade attachment, combine egg yolks, roasted red pepper, bread, garlic, lemon zest, saffron, and 1/2 teaspoon kosher salt. Pulse on high until the mixture is smooth, about 45 seconds. Then, with the food processor running on low, slowly stream in 1 cup of extra virgin olive oil until the rouille thickens and becomes creamy, which takes about 1 to 2 minutes. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
- Prepare Crostini: Arrange the baguette slices on a large baking sheet. Lightly drizzle or brush both sides of each slice with extra virgin olive oil. Bake in the preheated oven for 8 to 10 minutes until lightly browned and crisp. Remove and let cool.
- Sauté Vegetables: In an 8-quart pot over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Add the diced leeks, fennel, minced garlic, 1/2 teaspoon kosher salt, and black pepper. Cook, stirring frequently, until the vegetables soften, about 7 to 9 minutes.
- Simmer Broth: Stir in 2 tablespoons tomato paste and cook for 1 to 2 minutes to deepen flavor. Add the chopped tomatoes, seafood stock, tied thyme bundle, saffron threads, bay leaf, orange zest strip, and remaining 1/2 teaspoon kosher salt. Reduce heat to medium and let simmer until the broth reduces by about half, around 15 minutes.
- Add Seafood: Add the littleneck clams and diced white fish to the pot, cover and cook for 5 minutes. Then add peeled shrimp and scallops, cover again, and cook an additional 4 to 6 minutes until shrimp turn pink and clams open.
- Finish and Serve: Remove the bay leaf and orange zest strip from the stew. Ladle the bouillabaisse into bowls, garnish with chopped fennel fronds, and serve alongside the crostini topped with chilled rouille sauce.
Notes
- Ensure clams are thoroughly rinsed and scrubbed to remove sand.
- If you do not have seafood stock, clam juice or a light fish stock can substitute.
- To make the rouille even more flavorful, you can add a touch of cayenne pepper for a subtle heat.
- Crostini can be made ahead and stored in an airtight container to maintain crispness.
- Use fresh saffron threads for the best aroma and color impact.
