Name: Classic Bouillabaisse with Rouille and Crostini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 2 egg yolks; 1 whole roasted red pepper, seeded and drained; 1 slice white sandwich bread, crusts removed and cut into large pieces; 1 clove garlic, large; 1 lemon zest, about 1 tablespoon; 1 pinch saffron threads; ½ tsp kosher salt; 1 cup extra virgin olive oil; 1 French baguette, sliced into 1/2-inch thick pieces; extra virgin olive oil, for drizzling; 2 tbsp extra virgin olive oil; 1 cup finely diced leeks, 1 large leek; 1 cup finely diced fennel, 1 small fennel bulb; 3 cloves garlic, finely minced; 1 tsp kosher salt, divided; ½ tsp freshly ground black pepper; 2 tbsp tomato paste; 1 can chopped tomatoes, 24-ounce can; 4 cups seafood stock; 1 fresh thyme, tied with kitchen twine; ½ tsp saffron threads; 1 dry bay leaf; 1 orange zest, 3-inch strip; 16 littleneck clams, rinsed and scrubbed; 1 ½ lb meaty white fish such as cod, halibut, or sea bass, diced into 2-inch pieces; ½ lb 36/40 count shrimp, peeled and de-veined; ½ lb U20 scallops; chopped fennel fronds, to garnish

Classic Bouillabaisse with Rouille and Crostini

A traditional French seafood stew packed with clams, fish, shrimp, and scallops in a fragrant tomato-saffron broth, served with a creamy rouille and crispy baguette slices.

Prep15 min

Cook45 min

Total1h

DifficultyMedium

Servings10

This bouillabaisse is a showstopper for any seafood lover. The rich broth, infused with fennel, leeks, saffron, and orange zest, builds incredible depth, while the mix of clams, fish, shrimp, and scallops makes it a hearty, elegant main course.

For the full experience, don’t skip the rouille – a garlicky, saffron-spiked pepper and bread sauce – and the crispy crostini. They add texture and flavor that perfectly complement the stew’s briny notes.

Method

Preheat the oven to 400°F.
Make the rouille: In a food processor, combine egg yolks, roasted red pepper, bread, garlic, lemon zest, saffron, and salt. Blend until smooth, about 45 seconds. With the processor running slowly, drizzle in the olive oil until thick and creamy, 1 to 2 minutes. Transfer to a bowl, cover, and refrigerate until serving.
Make the crostini: Arrange baguette slices on a baking sheet. Lightly coat both sides with olive oil. Bake until lightly browned, 8 to 10 minutes. Set aside to cool.
In a large pot (8-quart), heat the 2 tablespoons olive oil over medium-high heat. Add leeks, fennel, garlic, 1/2 teaspoon salt, and pepper. Cook, stirring often, until vegetables are soft, 7 to 9 minutes.
Stir in tomato paste and cook for 1 to 2 minutes. Add chopped tomatoes, seafood stock, thyme, saffron, bay leaf, orange zest, and the remaining 1/2 teaspoon salt. Reduce heat to medium and simmer until the liquid reduces by about half, about 15 minutes.
Add clams and fish pieces. Cover and cook for 5 minutes. Then add shrimp and scallops, cover, and cook for 4 to 6 minutes more, until shrimp are pink and clams have opened.
Discard bay leaf and orange zest. Serve bouillabaisse in bowls, topped with fennel fronds, and accompanied by crostini and rouille.

💡 Tips

For the best flavor, use a mix of firm white fish like cod or halibut.
If you can't find roasted red peppers, you can roast your own at home.
The rouille can be made a day ahead and kept refrigerated.

Classic Bouillabaisse with Rouille and Crostini

Ingredients

Rouille

Crostini

Bouillabaisse

Method

💡 Tips

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