Summer Bouillabaisse With Smoky Rouille Recipe

Name: Summer Bouillabaisse With Smoky Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, more for the sauce; 1 ½ tablespoons garlic, chopped, for soup; ½ teaspoon garlic, minced for the sauce; 1 small onion, chopped (optional); 2 lbs tomatoes, diced (about 4-1/2 cups); 1 cup dry white wine; 1 teaspoon sweet smoked paprika (Spanish pimenton); ¼ cup mayonnaise; kosher salt; 14 ounces chicken broth, low-salt (1-3/4 cups); 1 pinch saffron; 1 lb white fish (halibut, cod, or other firm white fish, cut into 1-inch chunks, I use 1/2 lb. shrimp and 1/2 lb. sca); 2 cups fresh corn kernels (from 4 medium ears); freshly ground black pepper; 1 -2 tablespoon flat-leaf parsley, chopped for garnish (try cilantro too)

Servings: persons

3 tablespoons olive oil, more for the sauce
1 ½ tablespoons garlic, chopped, for soup
½ teaspoon garlic, minced for the sauce
1 small onion, chopped (optional)
2 lbs tomatoes, diced (about 4-1/2 cups)
1 cup dry white wine
1 teaspoon sweet smoked paprika (Spanish pimenton)
¼ cup mayonnaise
kosher salt
14 ounces chicken broth, low-salt (1-3/4 cups)
1 pinch saffron
1 lb white fish (halibut, cod, or other firm white fish, cut into 1-inch chunks, I use 1/2 lb. shrimp and 1/2 lb. sca)
2 cups fresh corn kernels (from 4 medium ears)
freshly ground black pepper
1 -2 tablespoon flat-leaf parsley, chopped for garnish (try cilantro too)

1
In a 5- to 6-qt.
2
soup pot or Dutch oven, heat the oil over medium heat.
3
Add onion if using the 1-1/2 Tbs.
4
chopped garlic and cook until fragrant, about 30 seconds.
5
Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 minute.
6
While the tomatoes are cooking, whisk the 1/2 teaspoons grated garlic, paprika, and mayonnaise in a small bowl.
7
Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce.
8
Taste and add salt if you like.
9
Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 minute
10
Add the fish and simmer until iti 1/2s opaque throughout, 3 to 5 minute more.
11
Stir in the corn.
12
Season to taste with salt and black pepper.
13
Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley (try cilantro too).

537

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

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 15 ingredients. The key ingredients include: 3 tablespoons olive oil, more for the sauce, 1 ½ tablespoons garlic, chopped, for soup, ½ teaspoon garlic, minced for the sauce, 1 small onion, chopped (optional), and more.

Yes, Summer Bouillabaisse With Smoky 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.

That's it — enjoy your meal!

Summer Bouillabaisse With Smoky Rouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions