Bouillabaisse with Rouille

Bouillabaisse is the classic fish stew from Marseille. It’s defined by a flavor packed broth enhanced by saffron that gives it a signature orange hue.

Recipe provided by

Ingredients

24 littleneck clams, scrubbedShop
1 pound Maine mussels, cleaned and debearded Shop
1 pound fish filet, skin off Shop
½ pound Maine scallopsShop

¾ pound shrimp, shelled
2 quarts fish or shellfish stock
6 tablespoons olive oil
3 tablespoons butter
4 celery stalks, finely diced
4 shallots, sliced
1 fennel bulb, finely diced
2 garlic cloves, smashed
½ gram Saffron
1 bay leaf
4 tablespoons tomato paste
3 sprigs thyme
1 sprig fresh lavender, or ½ teaspoon dried
1 tablespoon smoked sweet paprika
2 teaspoons crushed red chile flakes
2 cups white wine
1 pound red potatoes, cut into bite-size pieces
Maine Sea Salt to taste
1 lemon, zested in wide strips
2 tablespoons Pernod or Herbsaint
2 garlic cloves, sliced in half
Baguette, sliced

Serves: 8

Directions

Heat the olive oil and butter in a large stew pot over medium heat. Add the celery, shallots, fennel, garlic, and bay leaf. Cook until the shallots are softened. Stir in the tomato paste, thyme, lavender, paprika, and chile flakes. Cook until the tomato paste has darkened in color and its aroma has softened.

Add the wine, bring to a boil, and cook until the alcohol smell dissipates. Add the

stock and potatoes and season with salt. Bring the mixture to a boil, add the lemon and clams, cover the pot, and cook until the clams have opened. Add the mussels, cover the pot once again, and cook until the mussels have opened. Discard any shellfish that haven’t opened.

Reduce the heat to low and add the fish, shrimp, and scallops. Cover and simmer gently until the shrimp are cooked and the fish begins to flake apart, 5–8 minutes. Gently stir in the Pernod or Herbsaint, and remove the pot from the heat. Cover and let the mixture rest for 10–15 minutes. Serve the bouillabaisse in large bowls with baguette slices that have been rubbed with garlic on the side.