French Bouillabaisse with Rouille Sauce

Name: French Bouillabaisse with Rouille Sauce
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 large onion (finely chopped); 2 cloves garlic (minced); 1 large leek (sliced); 1 cup fennel bulb (sliced); 2 cups tomatoes (chopped); 1 teaspoon saffron threads (crushed); 1 teaspoon dried thyme; 2 cups fish stock; 1 cup dry white wine; 1 1/2 pounds mixed fish fillets (cut into chunks); 1 pound mussels (cleaned); 1 pound shrimp (peeled and deveined); 2 cloves garlic (minced); 1 teaspoon cayenne pepper; 1 cup mayonnaise; 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon olive oil

StandardFrenchDinnerComfort FoodSeafoodClassic

⏱️ 45m PREP

🔥 60m COOK

👥 6 SERVINGS

⚡ 650 CAL/SERV

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Overview

A classic Provençal fish stew that combines fresh seafood with herbs and spices, served with a spicy, garlicky rouille sauce.

Macronutrients per serving

100

grams

Protein

45.0g 45%

Fat

30.0g 30%

Carbs

25.0g 25%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

💧 Omega-3 Fatty Acids

15% DV

Good for heart health

🔺 Iron

20% DV

Essential for blood production

🔺 Calcium

10% DV

Important for bone health

Ingredients

Main Ingredients

2 tablespoons olive oil
1 large onion finely chopped
2 cloves garlic minced
1 large leek sliced
1 cup fennel bulb sliced
2 cups tomatoes chopped
1 teaspoon saffron threads crushed
1 teaspoon dried thyme
2 cups fish stock
1 cup dry white wine
1 1/2 pounds mixed fish fillets cut into chunks
1 pound mussels cleaned
1 pound shrimp peeled and deveined

Rouille Sauce

2 cloves garlic minced
1 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon lemon juice freshly squeezed
1 tablespoon olive oil

Instructions

1 Heat olive oil in a large pot over medium heat. Add the onion, garlic, leek, and fennel, and sauté until soft, about 10 minutes.
2 Stir in the tomatoes, saffron, and thyme. Cook for another 5 minutes until the tomatoes start to break down.
3 Add the fish stock and white wine, bring to a boil, then reduce the heat and simmer for 20 minutes.
4 Add the fish fillets to the pot and cook for 5 minutes.
5 Add the mussels and shrimp, and cook until the mussels open and the shrimp turn pink, about 5-7 minutes.
6 To make the rouille sauce, combine garlic, cayenne pepper, mayonnaise, lemon juice, and olive oil in a bowl. Mix well until smooth.
7 Serve the bouillabaisse hot, with a dollop of rouille sauce on top and crusty bread on the side.