Bouillabaisse With Rouille (French Fish Stew)

Name: Bouillabaisse With Rouille (French Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bouillabaisse; 2 leeks, washed and sliced thinly; 1 Spanish onion, halved and sliced thinly; 3 tablespoons olive oil; 6 garlic cloves, peeled and finely chopped; 2 bay leaves; 2 carrots, peeled and roughly chopped; black pepper, freshly ground; 4 medium potatoes, cut into large cubes; 1/2 teaspoon ground fennel; 2 slices orange peel, each about 3 inches long; 1 teaspoon dried thyme (or use fresh if you have it); 2 teaspoons dried marjoram (or use fresh if you have it); 3 cups fish stock (or sub with 2 cups clam juice and 1 cup water); 2 tomatoes, diced; 1 lemon; 1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish); 1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish); 1 lb uncooked shrimp (or any other shellfish you prefer); 1 pinch saffron; 1 cup fresh parsley, chopped fine; sea salt; Rouille; 2 cups breadcrumbs; 1 cup parmesan cheese, freshly grated; 1/8 teaspoon cayenne (to taste); 1/2 cup water; 1/4 cup fresh basil, chopped fine (or 1 tbsp dried); 1/4 cup fresh parsley, chopped fine; 3 tablespoons olive oil

Servings: persons

Bouillabaisse
2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
Rouille
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

1
Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
2
Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
3
Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
4
This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
5
Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
6
Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
7
As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

978

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 31 ingredients. The key ingredients include: Bouillabaisse, 2 leeks, washed and sliced thinly, 1 Spanish onion, halved and sliced thinly, 3 tablespoons olive oil, and more.

Yes, Bouillabaisse With Rouille (French Fish Stew) falls under the Seafood 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.

That's it — enjoy your meal!