this link is to an external site that may or may not meet accessibility guidelines. Heat oil in a large heavy pot over medium-high heat. Scrape down the sides. Heat oil in a large heavy pot over medium-high heat. Mix well until you have a very yellow liquid. Serve with rouille and garlic toast (rouille can be added to broth and spread on toast). Bouillabaisse is the most famous Mediterranean fish stew, made in port towns throughout Provence. Ladle mussels and broth into bowls. We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Use of this site constitutes acceptance of our, 14 Easy Chicken Casserole Recipes for Weeknights, Costco’s New Hot Cocoa Bombs Are Flying Off Shelves and We Want to Try Them ASAP, Here's How Dr. Fauci Plans to Celebrate Thanksgiving This Year, Nutrition Heat oil in a Dutch oven over medium-high heat. 2 eaches 2 leeks, white parts only, halved lengthwise, thinly sliced and thoroughly washed, ½ teaspoon 1/2 teaspoon fennel seed, crushed, 2 eaches 2 large red potatoes, cut in 1/2-inch dice, 2 strips 2 4-inch strips orange peel, (see Tip), 8 ounces 8 ounces tilapia fillets, cut into thirds, 8 ounces 8 ounces large dry sea scallops, (see Tip), halved, 8 ounces 8 ounces cleaned, sliced calamari (squid) tubes and tentacles, (see Tip), © 2020 EatingWell.com is part of the Allrecipes Food Group. Add onions; season with salt and pepper. Which European country will inspire your culinary journey tonight? Season broth to taste with salt and pepper. Cut the white bread into chunks and then pour the saffron mixture over them in a large bowl. 247 calories; protein 20.8g 42% DV; carbohydrates 22.6g 7% DV; exchange other carbs 1.5; dietary fiber 2.4g 10% DV; sugars 4.2g; fat 5.5g 8% DV; saturated fat 1g 5% DV; cholesterol 120.2mg 40% DV; vitamin a iu 1351.1IU 27% DV; vitamin c 24.1mg 40% DV; folate 58.6mcg 15% DV; calcium 72.4mg 7% DV; iron 2.3mg 13% DV; magnesium 72.7mg 26% DV; potassium 893.8mg 25% DV; sodium 495.4mg 20% DV; thiamin 0.1mg 13% DV. Season with salt and pepper, bring to a simmer, then add the piece of potato. French rouille sauce is a thick, bread-enriched sauce that gets much of its flavor and color from saffron. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes. Bring to a boil, reduce heat, and gently simmer for 15 minutes. Info. This is one trendy cold-weather treat we can't wait to try! Add onions; season with salt and pepper. Add Pernod; cover pot. Remove from heat; discard thyme sprigs and bay leaves. Done right, rouille is a beautiful, spicy garlic sauce that goes well with cold steamed shrimp, any fried fish or seafood, or as a sauce with firm grilled seafood such as swordfish, sturgeon or Pacific white seabass. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Cover; keep chilled. I served it with a green salad and a slice of whole wheat country bread for sopping up the broth (which is why I wanted more broth!). Discard orange peel and bay leaves. Blend it for about 30 seconds. When that piece of potato is on the brink of collapse, fish it out and set aside to make the A pungent Provençal sauce usually served with fish stews such as bouillabaisse, rouille is made from a garlic and olive oil emulsion that is pounded with chillies and breadcrumbs. Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. This can be made a day before you need it, and it will hold up fairly well for three to four days covered in the refrigerator. Add stock. Food Innovation Group: Bon Appétit and Epicurious© 2020 Condé Nast. According to Roman mythology, Venus, the goddess of love, served bouillabaisse to her husband Vulcan, the god of fire, to make him fall asleep while she had an affair with Mars, the Roman god of war. Add garlic and red pepper flakes; cook, stirring constantly, until sizzling but not brown, 10–15 seconds. Stir in parsley and hot bouillabaisse broth. i use trader joe's seafood blend which makes it a fairly quick recipe. 2 to 3 slices of white bread (with the crust removed). Offers may be subject to change without notice. All rights reserved.Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy RightsThe material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. (Nutrition information is calculated using an ingredient database and should be considered an estimate. If chilled, rewarm bouillabaisse broth; cover and set aside. All Right Reserved. Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Cook, stirring often, for 5 minutes. Pernod or other anise-flavored liqueur, 3 Tbsp. Add mussels, increase heat to high, and stir until evenly coated. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Bubble everything gently for 30 mins until you have a thin tomatoey soup. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Serve the soup with a spoonful of Spicy Rouille on top. kosher salt plus more for seasoning, 2 leeks, white and pale-green parts only, finely sliced (about 2 cups), 1 large red tomato, peeled, seeded, diced (about 1 cup), 1 large jarred roasted red bell pepper, peeled, coarsely chopped, 1 cup (packed) crustless ½” cubes soft white bread, Kosher salt and freshly ground black pepper, 1 Tbsp. Put the bread mixture into a food processor and then add the garlic, egg yolks, and chili powder. Our version uses ocean-friendly calamari, tilapia and scallops. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes. Will be used in accordance with our user agreement and privacy policy. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like. salt. Let cool slightly; chill, uncovered, until cold. 1 tsp. Bouillabaisse is the most famous Mediterranean fish stew, made in port towns throughout Provence. He has expertise in wild foods and has written over 1,000 recipes. EatingWell may receive compensation for some links to products and services on this website. Add wine; cook until reduced by half, about 2 minutes. Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. Pour the sauce, which should be like thick mayonnaise, into a bowl and refrigerate. offers holiday season guidance for us all, too. Perhaps the most notable pairing for rouille is with bouillabaisse, a famous French dish. Meanwhile, place oil in a pot large enough to hold all mussels; heat over medium-high heat. This famous Provençal stew was traditionally a catchall for fishermen's catch of the day. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. The nation's MVP M.D. Whatever its origins, bouillabaisse is the ideal dish to serve topped with French rouille sauce. Simmer and stir for a minute or two then pour over the fish stock. Get our cookbook, free, when you sign up for our newsletter. and a fish soup called kakavia, which some Greek food writers say was the basis for the future bouillabaisse. Steam mussels, stirring once or twice, until they open, 7–10 minutes (depending on size of pot; discard any mussels that do not open). Mix well and make sure you get all the saffron. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Perhaps the most notable pairing for rouille is with bouillabaisse, a famous French dish. Heat the water, vinegar, and saffron in a microwave for 30 seconds. Heat oil in a Dutch oven over medium-high heat. According to Roman mythology, Venus, the goddess of love, served bouillabaisse to her husband Vulcan, the god of fire, to make him fall asleep while she had an affair with Mars, the Roman god of war. coarsely chopped flat-leaf parsley, 1 serving contains: Calories (kcal) 710 Fat (g) 30 Saturated Fat (g) 4.5 Cholesterol (mg) 125 Carbohydrates (g) 54 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 49 Sodium (mg) 2280, Bouillabaisse with Rouille and Garlic Toasts. You can think of it like a fancier take on mayonnaise, and it works well paired with any fish dish or fish soup. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. If the rouille is stiff before serving, you can thin it by adding a few drops of boiling water and stirring it into the mixture. Blend again on low power, then drizzle in the olive oil slowly. I made this on a snowy Saturday. These easy, healthy recipes are ready in under an hour and use short-cut ingredients, so you can serve up a chicken casserole for dinner any night of the week. this is wonderful and the rouille is so worth making (for that matter make extra to use in place of mayo on sandwiches). Add leeks, next 5 ingredients, and 1 tsp. The Greeks also stake a claim on the origins of bouillabaisse, dating it back to 600 B.C. Thought the fennel and orange gave it a very unique and pleasing taste. ), The Spruce Eats uses cookies to provide you with a great user experience. I will use less potatoes next time and would like a little more broth but this soup was really good. By using The Spruce Eats, you accept our, Bouillabaisse: A Saffron-Scented French Fish Soup, Spain's Food and the 6 Different Culinary Regions, Papa a la Huancaina (Potatoes in Spicy Cheese Sauce). DO AHEAD: Broth can be made 1 day ahead. Try this recipe to make authentic, delicious rouille in just minutes. 1 starch, 1 vegetable, 4 lean meat, 1 fat, Source: EatingWell Magazine, January/February 2007. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes.