Bouillabaisse With Rouille Topped Croutons

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 300ºF.
  • 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 350ºF oven to refresh 5 to 10 minutes.
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