Bouillabaisse With Rouille (French Fish Stew)
- Ready In:
- 1hr 25mins
- Ingredients:
- 29
- Serves:
-
6
ingredients
-
Bouillabaisse
- 2 leeks, washed and sliced thinly
- 1 Spanish onion, halved and sliced thinly
- 44.37 ml 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
- 2.46 ml ground fennel
- 2 slice orange peel, each about 3 inches long
- 4.92 ml dried thyme (or use fresh if you have it)
- 9.85 ml dried marjoram (or use fresh if you have it)
- 709.77 ml fish stock (or sub with 2 cups clam juice and 1 cup water)
- 2 tomatoes, diced
- 1 lemon
- 680.38 g cod fish fillets (or other white firm fish, or combination of different types of fish)
- 226.79 g mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
- 453.59 g uncooked shrimp (or any other shellfish you prefer)
- 0.25 ml saffron
- 236.59 ml fresh parsley, chopped fine
- sea salt
-
Rouille
- 473.18 ml breadcrumbs
- 236.59 ml parmesan cheese, freshly grated
- 0.61 ml cayenne (to taste)
- 118.29 ml water
- 59.14 ml fresh basil, chopped fine (or 1 tbsp dried)
- 59.14 ml fresh parsley, chopped fine
- 44.37 ml olive oil
- 1 loaf French bread
directions
- 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.
- Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
- 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.
- 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.
- 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.
- 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.
- 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.
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