Bouillabaisse With Rouille Topped Croutons Recipe

Name: Bouillabaisse With Rouille Topped Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BOUILLABAISSE; 1/2 cup olive oil; 2 medium onions, finely chopped; 1 leek, finely chopped; 1 stalk celery, chopped; 2 -3 bay leaves; 4 large garlic cloves, minced; 2 tablespoons tomato paste; 1 -2 teaspoon chili paste, to taste or 1 large red chili pepper, finely chopped; 2 cups dry white wine; 1/8 teaspoon saffron thread; 1 teaspoon honey; 1 3/4 lbs tomatoes with juice, chopped or 1 1/8 lbs fresh tomatoes, peeled and chopped; ½ cups fish stock (use commercial fish stock or use any number of recipes in zaar); salt, to taste; fresh ground black pepper, to taste; 2 1/4 lbs various boneless firm fish fillets, cut in 1 . 5-inch pieces; 1 1/8 - 1 1/2 lbs fresh mussels, scrubbed; 3 cups croutons, to serve (Rouille, to serve); 8 -16 large raw prawns; ROUILLE; 1 large boiled potato; 6 garlic cloves, peeled and minced; 1 -2 teaspoon minced chile; 1 egg yolk; 1/4 teaspoon paprika; 1/2 cup extra virgin olive oil; salt, to taste; CROUTONS; 6 slices sourdough baguettes (4 ounces)

Servings: persons

BOUILLABAISSE
1/2 cup olive oil
2 medium onions, finely chopped
1 leek, finely chopped
1 stalk celery, chopped
2 -3 bay leaves
4 large garlic cloves, minced
2 tablespoons tomato paste
1 -2 teaspoon chili paste, to taste or 1 large red chili pepper, finely chopped
2 cups dry white wine
1/8 teaspoon saffron thread
1 teaspoon honey
1 3/4 lbs tomatoes with juice, chopped or 1 1/8 lbs fresh tomatoes, peeled and chopped
½ cups fish stock (use commercial fish stock or use any number of recipes in zaar)
salt, to taste
fresh ground black pepper, to taste
2 1/4 lbs various boneless firm fish fillets, cut in 1 . 5-inch pieces
1 1/8 - 1 1/2 lbs fresh mussels, scrubbed
3 cups croutons, to serve (Rouille, to serve)
8 -16 large raw prawns
ROUILLE
1 large boiled potato
6 garlic cloves, peeled and minced
1 -2 teaspoon minced chile
1 egg yolk
1/4 teaspoon paprika
1/2 cup extra virgin olive oil
salt, to taste
CROUTONS
6 slices sourdough baguettes (4 ounces)
1/2 cup extra virgin olive oil
1 teaspoon crushed garlic
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt

1
["PREPARE BOUILLABAISSE:", "Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.", "Add leek and celery and cook a further 10 minutes.", "Add bay leaves, garlic, tomato paste and chilli paste.", "Sizzle a few seconds.", "Mix in wine, saffron, honey and tomatoes.", "Cook over low heat, 20 minutes.", "Add fish stock and season to taste.", "Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don't open.", "Add fish fillets and simmer gently until just cooked, 2-3 minutes.", "Divide between hot soup bowls and top with a crouton spread with rouille.", "Pass extra rouille and croutons around separately.", "ROUILLE:", "Puree all the ingredients, adding salt to taste.", "Stored in the fridge, rouille will keep for 2-3 days.", "CROUTONS:", "Preheat oven to 300u00b0F.", "Remove the crusts from 6 thick slices of sourdough bread baguette.", "Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.", "Dice the bread into 3/4"" pieces and spread out on a baking tray.", "Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.", "**Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350u00b0F oven to refresh 5 to 10 minutes."]

1332

kcal

Calories

Fat

104

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 35 ingredients. The key ingredients include: BOUILLABAISSE, 1/2 cup olive oil, 2 medium onions, finely chopped, 1 leek, finely chopped, and more.

Yes, Bouillabaisse With Rouille Topped Croutons 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.

That's it — enjoy your meal!

Bouillabaisse With Rouille Topped Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions