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Recipes
Classic French-Style Bouillabaisse with Rouille
6 servings
1 hour, 30 minutes total (Active 50 minutes)

Ingredients

  • 1 sweet onion
  • 4 ribs celery, divided
  • 4 medium carrots, divided
  • 1 small fennel bulb (with fronds)
  • 1 bunch fresh Italian parsley
  • 1 lb fresh jumbo red shrimp
  • 9 tablespoons extra-virgin olive oil, divided
  • 13 cloves garlic, divided
  • 2 tablespoons Tuttorosso Tomato Paste
  • 0.5 oz fresh thyme
  • 1 bay leaf
  • 8 cups water
  • 2 cups dry vermouth, divided
  • 3 brioche dinner rolls
  • 1 tablespoon O California Aged Sherry Vinegar
  • 1 teaspoon Vigo Imported Saffron, divided
  • ½ cup roasted red peppers
  • ¼ teaspoon ground red pepper
  • ½ cup Hellmann's Real Mayonnaise
  • 3 oz shallots
  • 1 lb baby gold potatoes
  • 2 teaspoons kosher salt
  • 1 (28 oz) can Tuttorosso Diced Tomatoes
  • 24 fresh mussels (or clams)
  • 1 lb firm fresh fish fillets (such as halibut, snapper, or cod)
  • 1 lemon, for wedges
  • 12 oz Bakery French bread

Steps

    1. Quarter onion; chop 2 ribs celery and 2 carrots coarsely. Cut fronds from fennel bulb; reserve bulb and chop fronds coarsely. Remove parsley leaves from stems (reserve stems). Peel and devein shrimp, reserving shells (remove tails if desired); chill shrimp until ready to use (wash hands).
    2. Heat large saucepan on medium-high 2–3 minutes. Place 3 tablespoons oil and shrimp shells in pan. Cook 2–3 minutes, stirring occasionally, until shells turn pink. Stir in onions, chopped celery and carrots, fennel fronds, 4 cloves garlic, tomato paste, thyme sprigs, reserved parsley stems, and bay leaf. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften. Add water and 1 cup vermouth. Bring to a boil, then reduce heat to medium-low; simmer 35–45 minutes until reduced to 6 cups liquid. Remove pan from heat and strain shrimp stock (discard solids).
    3. Meanwhile, preheat oven to 350°F. Cut brioche rolls into quarters and arrange on baking sheet. Bake 7–9 minutes until toasted. Combine vinegar and ½ teaspoon saffron in small, microwave-safe bowl; microwave on HIGH 20 seconds to bloom.
    4. Drain red peppers. Place in bowl of food processor: drained peppers, toasted rolls, red pepper, 3 tablespoons oil, 3 cloves garlic, and saffron-vinegar mixture. Pulse until smooth and combined (scrape down sides as needed). Add mayonnaise and pulse until combined. Chill rouille until ready to serve.
    5. Chop shallots, reserved fennel bulb, and remaining 2 ribs celery, 2 carrots, and 6 cloves garlic. Quarter potatoes. Heat large saucepan on medium 2–3 minutes. Add remaining 6 tablespoons oil, shallots, fennel, celery, carrots, garlic, potatoes, and salt. Cook 5–7 minutes, stirring occasionally, until vegetables begin to soften. Add remaining 1 cup vermouth and bring to a boil.
    6. Add shrimp stock, remaining ½ teaspoon saffron, and tomatoes (do not drain); bring to a simmer. Cook 20–25 minutes, stirring occasionally, until potatoes are tender.
    7. Chop parsley leaves coarsely. Rinse mussels; cut fish into 1-inch pieces (wash hands). Reduce heat to low and stir in fish, shrimp, and mussels. Cook 3–4 minutes until shrimp is pink and opaque, mussels open, and fish is 145°F (discard any mussels that don't open). Cut lemon into wedges; slice and warm bread. Garnish bouillabaisse with parsley; serve with lemon wedges, rouille, and bread.

Amount per ⅙ recipe serving: Calories 920, Total Fat 50g, Sat Fat 8g, Trans Fat 0g, Chol 135mg, Sodium 2390mg, Total Carb 65g, Fiber 5g, Total Sugar 14g, (Incl. 3g Added Sugars), Protein 37g, Vitamin D 50%, Calc 10%, Iron 40%, Potassium 20%