Best 5 Bouillabaisse With Rouille Recipes

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Bouillabaisse is a classic French seafood stew that originated in the port city of Marseille. A traditional bouillabaisse is made with a variety of fresh fish and shellfish, simmered in a flavorful broth infused with saffron, fennel, and orange zest. The stew is typically served with a side of rouille, a garlicky mayonnaise-based sauce that adds a spicy kick to the dish. This article will provide a guide to finding the best recipe for bouillabaisse with rouille, taking into consideration factors such as the type of fish and shellfish used, the broth ingredients, and the preparation techniques.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER TOMATO BOUILLABAISSE WITH BASIL ROUILLE



Summer Tomato Bouillabaisse with Basil Rouille image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Shellfish     Tomato     Quick & Easy     Bastille Day     Backyard BBQ     Dinner     Lunch     Seafood     Clam     Mussel     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/4 cup mayonnaise
5 tablespoons extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 tablespoon fresh lemon juice
4 cups (about 1 1/3 pound) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-ounce bottle clam juice
3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Steps:

  • Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.
  • Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
  • Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

BOUILLABAISSE



Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 12

Number Of Ingredients 15

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  • Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  • Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

BOUILLABAISSE



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)



Bouillabaisse With Rouille (French Fish Stew) image

Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.

Provided by magpie diner

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 29

2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

Steps:

  • Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
  • Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
  • Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
  • This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
  • Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
  • Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
  • As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS



Bouillabaisse With Rouille Topped Croutons image

A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels dress up even the simplest soups & they are very good! We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work & the Rouille (roo-EE) is traditionally spicy. This is a combination of a couple recipes. Hope you enjoy! ;)

Provided by Manami

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 32

1/2 cup olive oil
2 medium onions, finely chopped
1 leek, finely chopped
1 stalk celery, chopped
2 -3 bay leaves
4 large garlic cloves, minced
2 tablespoons tomato paste
1 -2 teaspoon chili paste, to taste or 1 large red chili pepper, finely chopped
2 cups dry white wine
1/8 teaspoon saffron thread
1 teaspoon honey
1 3/4 lbs tomatoes with juice, chopped or 1 1/8 lbs fresh tomatoes, peeled and chopped
12 cups fish stock (use commercial fish stock or use any number of recipes in zaar)
salt, to taste
fresh ground black pepper, to taste
2 1/4 lbs various boneless firm fish fillets, cut in 1 . 5-inch pieces
1 1/8-1 1/2 lbs fresh mussels, scrubbed
3 cups croutons, to serve (Rouille, to serve)
8 -16 large raw prawns
1 large boiled potato
6 garlic cloves, peeled and minced
1 -2 teaspoon minced chile
1 egg yolk
1/4 teaspoon paprika
1/2 cup extra virgin olive oil
salt, to taste
6 slices sourdough baguettes (4 ounces)
1/2 cup extra virgin olive oil
1 teaspoon crushed garlic
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt

Steps:

  • PREPARE BOUILLABAISSE:.
  • Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.
  • Add leek and celery and cook a further 10 minutes.
  • Add bay leaves, garlic, tomato paste and chilli paste.
  • Sizzle a few seconds.
  • Mix in wine, saffron, honey and tomatoes.
  • Cook over low heat, 20 minutes.
  • Add fish stock and season to taste.
  • Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don't open.
  • Add fish fillets and simmer gently until just cooked, 2-3 minutes.
  • Divide between hot soup bowls and top with a crouton spread with rouille.
  • Pass extra rouille and croutons around separately.
  • ROUILLE:.
  • Puree all the ingredients, adding salt to taste.
  • Stored in the fridge, rouille will keep for 2-3 days.
  • CROUTONS:.
  • Preheat oven to 300ºF.
  • Remove the crusts from 6 thick slices of sourdough bread baguette.
  • Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.
  • Dice the bread into 3/4" pieces and spread out on a baking tray.
  • Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.
  • **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350ºF oven to refresh 5 to 10 minutes.

Nutrition Facts : Calories 869.6, Fat 48.3, SaturatedFat 7.5, Cholesterol 120.9, Sodium 1416.8, Carbohydrate 45.3, Fiber 4.2, Sugar 6.9, Protein 53.1

Tips:

  • Use fresh seafood. The fresher the seafood, the better the bouillabaisse will taste.
  • Choose a variety of seafood. To make a flavorful bouillabaisse, use a variety of seafood, such as fish, shellfish, and crustaceans.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Make a flavorful broth. The broth is the foundation of the bouillabaisse, so make sure to make it flavorful. Use a variety of vegetables, herbs, and spices to create a rich and flavorful broth.
  • Serve the bouillabaisse with aioli or rouille. Aioli or rouille is a traditional condiment for bouillabaisse. It adds a rich and creamy flavor to the dish.

Conclusion:

Bouillabaisse is a delicious and flavorful seafood stew that is perfect for a special occasion. It is a complex dish to make, but it is worth the effort. The tips in this article will help you make a perfect bouillabaisse that will impress your friends and family. If you are looking for a delicious and impressive seafood dish, bouillabaisse is a great option. With its flavorful broth, variety of seafood, and traditional condiments, bouillabaisse is sure to be a hit at your next party or gathering.

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