Bouillabaisse With Rouille Recipe

Name: Bouillabaisse With Rouille
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 small fennel bulbs, thinly sliced; 2 None onions, coarsely chopped; 3 cups fish stock; 2 cans (14 oz each) diced tomatoes; Pinch None ground saffron; 1 1/3 lbs white fish fillets, cut into bite-sized pieces; 18 None mussels, scrubbed and bearded; None None FOR THE ROUILLE; 1 None red pepper, roasted, seeded, peeled and chopped; 2 slices white bread, crusts discarded, soaked in 1/4 cup water; 1 clove garlic, crushed; 1 None small red chili pepper, finely chopped; 1 cup mayonnaise

Servings: persons

1 tbsp olive oil
2 small fennel bulbs, thinly sliced
2 None onions, coarsely chopped
3 cups fish stock
2 cans (14 oz each) diced tomatoes
Pinch None ground saffron
1 1/3 lbs white fish fillets, cut into bite-sized pieces
18 None mussels, scrubbed and bearded
None None FOR THE ROUILLE
1 None red pepper, roasted, seeded, peeled and chopped
2 slices white bread, crusts discarded, soaked in 1/4 cup water
1 clove garlic, crushed
1 None small red chili pepper, finely chopped
1 cup mayonnaise

1
Heat the oil in a large saucepan on medium heat. Cook the fennel and onion for 5-10 mins, until tender and lightly browned.
2
Add the stock, tomatoes and saffron and bring to a boil. Reduce heat to low and simmer for 10 mins. Transfer to a food processor and puree until almost smooth. Season to taste
3
Return the puree to a clean saucepan and bring to a boil. Reduce heat to low. Add the fish and mussels. Simmer gently, covered, for 5 mins, until fish is tender and mussels have opened.
4
Meanwhile, for the rouille, place the pepper, bread squeezed of excess water, garlic and chili pepper in a food processor and process until smooth, Add mayonnaise and process until just combined. Serve with bouillabaisse.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp olive oil, 2 small fennel bulbs, thinly sliced, 2 None onions, coarsely chopped, 3 cups fish stock, and more.

Yes, Bouillabaisse With Rouille falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouillabaisse With Rouille

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