French Bouillabaisse with Rouille Recipe

By MiNDFOOD

French Bouillabaisse with Rouille | MiNDFOOD Recipes

French Bouillabaisse with Rouille Recipe. Bouillabaisse is a traditional Provencal dish hailing from the sea-side city of Marseilles. It was created by fisherman who used it to make a meal from their fresh catch.

Serves 4

Rouille

1 egg yolk
1 garlic clove, finely chopped
1 tsp Dijon mustard
1 tsp tomato paste
200ml olive oil

Bouillabaisse

¼ cup olive oil
1 small onion, finely sliced
2 garlic cloves, sliced
½ tsp saffron
1 litre fish stock
1 bay leaf
40ml pernod
4 Moreton Bay bugs, shells removed, or 2 small crayfish, heads removed, halved, cleaned, and chopped
8 scallops, roe removed
8 prawns, shells removed
4 fillets sand whiting, skin on, or 500g John Dory, skin on, bones removed
2 tbsp parsley, roughly chopped
crostini, to serve

1 To make rouille, place egg yolk, garlic, mustard, and tomato paste into a food processor and pulse until well combined. With the motor running, add oil in a thin stream until all the oil is incorporated and rouille is thick.

2 For bouillabaisse, heat oil in a saucepan and add onion and garlic. Cook, stirring, for 5-6 minutes, or until soft.

3 Add saffron, fish stock, and bay leaf and cook for 5 minutes, or until saffron has infused. Add pernod, bug meat, scallops, prawns, and fish and cook for 1-2 minutes, or until just cooked through.

4 Season with sea salt and freshly ground black pepper. Stir through parsley. Divide evenly among four bowls. Serve bouillabaise with crostini and rouille.

SHARE THIS ARTICLE

Print Recipe

You may also like

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login