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
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Open the appInstructions
Step 1
Slice the baguette into 1/4-inch-thick rounds. Arrange on a baking sheet.
Step 2
Broil 2–3 minutes until golden. Remove and rub each toast with a garlic clove.
Step 3
Stir aioli into a bowl. Set toasts and aioli aside for serving.
Step 4
Pat fish chunks dry. Season generously with salt and black pepper.
Step 5
Heat 2 tbsp olive oil in a large heavy pot over medium. Add onion and fennel.
Step 6
Sauté 5 minutes, stirring occasionally, until softened and fragrant.
Step 7
Add garlic and cook 1 minute, stirring, until fragrant.
Step 8
Pour in crushed tomatoes, 4 cups water, and saffron. Bring to a boil.
Step 9
Reduce to medium-low and simmer 10 minutes to build flavor.
Step 10
Slide fish chunks into simmering broth. Cook 4 minutes without stirring.
Step 11
Add shrimp and mussels. Cook 3–4 minutes until shrimp turns opaque and mussels open.
Step 12
Discard any unopened mussels. Taste and adjust salt and pepper.
Step 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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