Bouillabaisse With Sauce Rouille Recipe

Name: Bouillabaisse With Sauce Rouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounce fish, rascasse; 7 ounce fish, red mullet; 7 ounce fish, conger eel; 7 ounce fish, John Dory; 7 ounce prawn, or possibly lobster meat; 10 ounce mussel, in the shell; 6 Tbsp. minced shallot; 2/3 c. sliced leek; 3 Tbsp. crushed garlic; 2/3 c. sliced fennel; 1 sprg fresh thyme; 4 x fresh sprigs parsley; 2 x fresh bay leaf; 1 ounce dry orange, peel; 1/2 c. extra virgin olive oil; 2 tsp saffron; 1 1/4 c. spring water; 1 c. fish stock; 1 c. dry white wine; 1/2 c. dry vermouth; 3 lrg tomato, peeled, minced; 6 slc baguette, croute Sauce Rouille; 1 x boiled potato, peeled, crushed; 1 x roasted red pepper; 1 pch saffron; 2 x cloves of garlic; 1 x salt and pepper; 2 c. extra virgin extra virgin olive oil

Servings: persons

7 ounce fish, rascasse
7 ounce fish, red mullet
7 ounce fish, conger eel
7 ounce fish, John Dory
7 ounce prawn, or possibly lobster meat
10 ounce mussel, in the shell
6 Tbsp. minced shallot
2/3 c. sliced leek
3 Tbsp. crushed garlic
2/3 c. sliced fennel
1 sprg fresh thyme
4 x fresh sprigs parsley
2 x fresh bay leaf
1 ounce dry orange, peel
1/2 c. extra virgin olive oil
2 tsp saffron
1 1/4 c. spring water
1 c. fish stock
1 c. dry white wine
1/2 c. dry vermouth
3 lrg tomato, peeled, minced
6 slc baguette, croute Sauce Rouille
1 x boiled potato, peeled, crushed
1 x roasted red pepper
1 pch saffron
2 x cloves of garlic
1 x salt and pepper
2 c. extra virgin extra virgin olive oil

1
Drizzle a little of the oil over the fish.
2
Saute/fry shallots, garlic and leeks in the remaining oil.
3
Add in the vermouth and wine.
4
Bring to a boil then add in the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish.
5
Bring back up to a boil and simmer 4 to 7 min till fish is cooked.
6
Arrange the fish in bowls and cover with broth.
7
Cut the baguette on the bias into long and thin slices.
8
Brush each slice with extra virgin olive oil on both sides.
9
Toast on a wire rack on a baking sheet for 3 min in a 400 degree F. oven.
10
Sauce Rouille:Blend all ingredients except the extra virgin olive oil in a food processor.
11
Gradually add in the extra virgin olive oil till the sauce is emulsified.

1534

kcal

Calories

152

Fat

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 28 ingredients. The key ingredients include: 7 ounce fish, rascasse, 7 ounce fish, red mullet, 7 ounce fish, conger eel, 7 ounce fish, John Dory, and more.

Yes, Bouillabaisse With Sauce Rouille Recipe 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!