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Bouillabaisse with Chilli Rouille

By MiNDFOOD

Bouillabaisse with Chilli Rouille
Discover how to create this bistro-style masterpiece, perfect for serving with crusty bread to soak up every last drop.

Bouillabaisse with Chilli Rouille Recipe

Bring the quintessential charm of a Parisian bistro into your own kitchen with our authentic Bouillabaisse with Chilli Rouille recipe. This classic Provençal fish stew is the epitome of French home cooking, its unfussy, generous, and deeply flavourful.

Featuring a vibrant medley of fresh seafood simmered in a rich, aromatic broth infused with saffron, fennel, and tomato. This dish is elevated by the bold, garlicky kick of our homemade chilli rouille. Whether you’re hosting an elegant dinner party or looking to savour a sophisticated meal at home, this recipe captures the true essence of French dining, offering a heartwarming experience that food lovers will adore. 

Makes 4-6 serves

Ingredients

  • 1-2 tbsp olive oil
  • 1 onion, chopped
  • 1 fennel, cut into 3mm cubes
  • 2 stalks of celery, cut into 3mm cubes
  • 2 carrots, peeled and cut into 3mm cubes
  • 2 garlic cloves, crushed
  • ⅛ tsp of saffron threads
  • 1.5 litres fish stock
  • 500g mussels, cleaned and beards removed
  • 400g vongole, cleaned
  • 400g tomatoes, core removed and flesh cut into 1cm cubes
  • 400g monkfish, cut into 5cm pieces
  • 400g red gurnard, cut into 5cm pieces
  • 8 large green tiger prawns
  • 4-6 large scallops, sliced horizontally
  • 3 tbsp parsley, finely chopped
  • Crusty bread, to serve
  • 1 slice of white bread, crusts removed
  • 100ml milk
  • 3 garlic cloves, crushed
  • 80ml olive oil
  • ½ tsp chilli powder

Method

  1. To make the chilli rouille, place the bread and milk in a bowl and soak for 5 minutes. Add the garlic and mix to combine using a whisk. Very slowly, while whisking, add the olive oil to the bread mixture. Season with chilli and salt. Store in the refrigerator until needed
  2. Heat oil in a large, heavy-based stockpot over a medium heat, add the onion, fennel, celery, carrots, garlic and saffron. Cook, stirring for 5 minutes. Reduce the heat to low and simmer for 5 minutes.
  3. Deglaze the stockpot with the stock. Bring to the boil.
  4. Add the mussels and vongole and cover. Cook for 3 minutes or until the shells open. Discard any unopened mussels and vongole. Add the tomatoes, fish and prawns. Cover and cook for another 2-3 minutes or until seafood is just cooked through.
  5. Divide the scallops among the bowls. Add the broth and top with vongole and mussels, fish, and prawns. Garnish with parsley and serve with chilli rouille and crusty bread.

Smart tip

You can use a selection of fresh firm white fish fillets like snapper or John Dory. Ensure the seafood is fully submerged in the simmering broth to allow even cooking and absorption of the flavours.

By Taverne Agency

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