Seafood Stew With Saffron and Rouille Recipe

Name: Seafood Stew With Saffron and Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper; 1/4 cup bread crumbs; 2 egg yolks; 3 garlic cloves, peeled and any green part removed; Approximately 1 cup olive oil; Coarse salt and freshly ground pepper to taste; 1 pound white potatoes; 3 leeks, sliced; 1 cup dry white wine; 1/4 teaspoon saffron threads; 1 tablespoon butter; 1 tablespoon olive oil; 1 clove garlic, minced; 1 cup canned Italian tomatoes; 1/2 teaspoon thyme; 2 pound bag mussels; 1/4 pound medium shrimp, unpeeled; 1/2 pound bay scallops, or sea scallops halved

Servings: persons

1 red pepper
1/4 cup bread crumbs
2 egg yolks
3 garlic cloves, peeled and any green part removed
Approximately 1 cup olive oil
Coarse salt and freshly ground pepper to taste
1 pound white potatoes
3 leeks, sliced
1 cup dry white wine
1/4 teaspoon saffron threads
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 cup canned Italian tomatoes
1/2 teaspoon thyme
2 pound bag mussels
1/4 pound medium shrimp, unpeeled
1/2 pound bay scallops, or sea scallops halved

1
Make the rouille.
2
Preheat broiler.
3
Cut the pepper into thick strips and place them face down on foil paper on a broiling rack.
4
Broil until the skins are charred.
5
Place in a closed paper bag for a few minutes, then peel off the skin.
6
Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic.
7
Puree.
8
Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce.
9
Season with salt and pepper.
10
Place in a bowl and set aside.
11
Meanwhile, put the potatoes on to boil.
12
Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
13
Bring the wine to boil, add the saffron and set aside.
14
Heat the butter and oil in a heavy casserole and soften the leeks with the garlic.
15
When soft, add the tomatoes, thyme and the saffron-white wine mixture.
16
Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
17
Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken.
18
Place the shrimp in a small bowl of cold water and add salt.
19
Rinse the shrimp.
20
Add the mussels, shrimp and scallops to the casserole.
21
Cook until the mussels have opened (three to four minutes).
22
Serve the stew in soup bowls, ladling on the sauce.
23
Serve the potatoes and the rouille separately.

377

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 1 red pepper, 1/4 cup bread crumbs, 2 egg yolks, 3 garlic cloves, peeled and any green part removed, and more.

Yes, Seafood Stew With Saffron and Rouille 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!

Seafood Stew With Saffron and Rouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions