French Bouillabaisse with Saffron and Rouille

Name: French Bouillabaisse with Saffron and Rouille
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 large onion (finely chopped); 2 cloves garlic (minced); 1 large fennel bulb (sliced); 1 cup leek (sliced); 1 cup tomatoes (diced); 1 teaspoon saffron threads; 1 cup dry white wine; 4 cups fish stock; 1 pound mixed fish fillets (cut into chunks); 1 pound shellfish (cleaned); 1 teaspoon salt; 1/2 teaspoon black pepper (ground); 1 slice white bread (crusts removed); 2 tablespoons fish stock; 3 cloves garlic (crushed); 1 teaspoon saffron threads; 1 teaspoon cayenne pepper; 1/2 cup olive oil; 1 tablespoon lemon juice (freshly squeezed)

StandardFrenchDinnerComfort FoodHeartySeafood

⏱️ 30m PREP

🔥 45m COOK

👥 6 SERVINGS

⚡ 450 CAL/SERV

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Overview

A classic Provençal fish stew infused with saffron and served with a flavorful rouille sauce, perfect for a comforting, hearty meal.

Macronutrients per serving

grams

Protein

35.0g 43%

Fat

22.0g 27%

Carbs

25.0g 30%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

💧 Omega-3

15% DV

Beneficial for heart health

🔺 Iron

20% DV

Important for oxygen transport

☀️ Vitamin A

30% DV

Supports vision and skin health

🔺 Potassium

12% DV

Helps maintain normal blood pressure

Ingredients

Main Ingredients

2 tablespoons olive oil
1 large onion finely chopped
2 cloves garlic minced
1 large fennel bulb sliced
1 cup leek sliced
1 cup tomatoes diced
1 teaspoon saffron threads
1 cup dry white wine
4 cups fish stock
1 pound mixed fish fillets cut into chunks
1 pound shellfish cleaned
1 teaspoon salt
1/2 teaspoon black pepper ground

Rouille Sauce

1 slice white bread crusts removed
2 tablespoons fish stock
3 cloves garlic crushed
1 teaspoon saffron threads
1 teaspoon cayenne pepper
1/2 cup olive oil
1 tablespoon lemon juice freshly squeezed

Instructions

1 Heat olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and leek, and sauté until softened, about 5 minutes.
2 Stir in the diced tomatoes and saffron threads. Cook for another 5 minutes until the tomatoes begin to break down.
3 Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
4 Add the fish stock and bring the mixture to a gentle boil.
5 Reduce the heat to a simmer, add the fish chunks and shellfish, and cook until the fish is cooked through and the shellfish have opened, about 10-15 minutes.
6 Season with salt and black pepper. Adjust seasoning to taste.
7 For the rouille, soak the bread in fish stock, then squeeze out excess liquid.
8 In a mortar and pestle, combine the soaked bread, garlic, saffron, cayenne pepper, and a pinch of salt. Gradually add olive oil while pounding to form a smooth paste.
9 Stir in lemon juice to the rouille and adjust seasoning if necessary.
10 Serve the bouillabaisse hot with a dollop of rouille on top or on the side.