Bouillabaisse with Rouille & Toasts
Rustic Provençal seafood stew built on saffron-kissed broth, loaded with halibut, mussels, and shrimp. Served with garlic-aioli toasts for dipping and dunking.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 1.5 lbs halibut or cod fillets, 1.5 lbs, cut into 2-inch chunks
- ¾ lbs large shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 1 medium onion, diced
- ½ bulb fennel bulb, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes (canned)
- ⅛ tsp saffron threads
- 1 small baguette
- ½ cup aioli or mayonnaise
Instructions
- 1
Slice the baguette into 1/4-inch-thick rounds. Arrange on a baking sheet.
- 2
Broil 2–3 minutes until golden. Remove and rub each toast with a garlic clove.
- 3
Stir aioli into a bowl. Set toasts and aioli aside for serving.
- 4
Pat fish chunks dry. Season generously with salt and black pepper.
- 5
Heat 2 tbsp olive oil in a large heavy pot over medium. Add onion and fennel.
- 6
Sauté 5 minutes, stirring occasionally, until softened and fragrant.
- 7
Add garlic and cook 1 minute, stirring, until fragrant.
- 8
Pour in crushed tomatoes, 4 cups water, and saffron. Bring to a boil.
- 9
Reduce to medium-low and simmer 10 minutes to build flavor.
- 10
Slide fish chunks into simmering broth. Cook 4 minutes without stirring.
- 11
Add shrimp and mussels. Cook 3–4 minutes until shrimp turns opaque and mussels open.
- 12
Discard any unopened mussels. Taste and adjust salt and pepper.
- 13
Ladle bouillabaisse into bowls. Serve with garlic toasts and aioli on the side.
Tools you’ll need
- 12-inch heavy pot with lid
- baking sheet
- broiler
- cutting board
- chef's knife
- wooden spoon
- ladle
- small bowl
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