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Bouillabaisse with Saffron Broth and Garlic Rouille inspired by Aujourd'hui
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Inspired by Aujourd'hui

Bouillabaisse with Saffron Broth and Garlic Rouille

Main Course
This traditional Provençal fish stew features an assortment of fresh seafood in a saffron-infused broth. The preparation involves building complex flavors through slow cooking aromatics and shellfish. Served with crusty bread and garlic rouille, this dish captures the essence of Mediterranean coastal cuisine with its rich seafood flavors and aromatic herbs.
Prep Time 45 mins
Cook Time 60 mins
Total Time 105 mins
Servings 6

Ingredients

  • 1 tsp Saffron threads
  • 8 cups Fish stock
  • 1/4 cup Olive oil
  • 1 large Onion (Finely chopped)
  • 1 large Leek (White and light green parts only, cleaned and sliced)
  • 1 medium Fennel bulb (Cored and chopped)
  • 6 cloves Garlic (Minced, divided)
  • 1 lb Tomatoes (Ripe, peeled, seeded, and chopped)
  • 1 tbsp Orange zest (Finely grated)
  • 3 whole Thyme sprigs
  • 1 whole Bay leaf
  • 1/4 cup Pernod or Pastis (Or dry white wine as substitute)
  • 1 1/2 lbs Firm white fish (Such as halibut, cod, or sea bass, cut into 2-inch pieces)
  • 1 lb Large shrimp (Peeled and deveined, tails on)
  • 1/2 lb Sea scallops (Halved if large)
  • 1 lb Mussels (Cleaned and debearded)
  • 1/4 cup Fresh parsley (Chopped)
  • 1 tsp Salt (To taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 loaf Rustic French bread (Sliced and toasted)
  • 1 large Roasted red pepper (For rouille)
  • 1/2 cup Mayonnaise (For rouille)
  • 1/8 tsp Cayenne pepper (For rouille)

Tools You'll Need

  • Large Dutch oven with lid
  • Sharp chef's knife
  • Food processor
  • Fine grater or zester
  • Large bowl for cleaning seafood
  • Ladle
  • Shallow serving bowls

Chef's Tip

Add the seafood in stages according to cooking time, starting with the firmest fish and ending with the quickest-cooking shellfish. This ensures every component is perfectly cooked.

Instructions

  1. In a small bowl, steep saffron threads in 1/4 cup hot fish stock for 10 minutes.
  2. Heat olive oil in a large Dutch oven over medium heat. Add onion, leek, and fennel, cooking until softened, about 8 minutes.
  3. Add 4 cloves of minced garlic and cook for 1 minute until fragrant.
  4. Stir in tomatoes, orange zest, thyme sprigs, and bay leaf. Cook for 5 minutes until tomatoes break down.
  5. Pour in Pernod or Pastis and simmer for 2 minutes to reduce slightly.
  6. Add remaining fish stock and saffron mixture. Bring to a simmer and cook for 20 minutes to develop flavors.
  7. Meanwhile, prepare the rouille: In a food processor, combine roasted red pepper, remaining 2 cloves garlic, mayonnaise, and cayenne. Process until smooth. Transfer to a small bowl and refrigerate.
  8. Season the broth with salt and black pepper. Taste and adjust seasoning if necessary.
  9. Add firm white fish pieces to the simmering broth. Cook for 3 minutes.
  10. Add shrimp and scallops, cooking for 2 minutes more.
  11. Finally, add mussels, cover, and cook until they open, about 3-4 minutes. Discard any mussels that do not open.
  12. Remove from heat and discard thyme sprigs and bay leaf.
  13. Stir in chopped parsley just before serving.
  14. To serve, ladle stew into warm, shallow bowls, ensuring each portion has a variety of seafood.
  15. Serve with toasted bread and rouille on the side.

Plating

Ladle the bouillabaisse into a wide, shallow bowl, arranging the various seafood components attractively. Place mussels around the perimeter, pointing upward. Ensure each serving has a good mix of fish, shrimp, scallops, and mussels visible above the broth. Sprinkle with additional fresh parsley and serve with a slice of toasted rustic bread spread with rouille on the side of the plate.

Storage & Reheating

Bouillabaisse is best enjoyed immediately after preparation. If necessary, the broth can be made a day ahead and refrigerated. Reheat gently and add seafood just before serving. Leftover prepared stew can be refrigerated for up to 2 days, but the seafood texture may suffer. Rouille can be refrigerated for up to 3 days.

About This Recipe

Bouillabaisse originated in the port city of Marseille in Provence, France, where fishermen created this stew using unsold fish from the day's catch. This version honors the traditional preparation with its saffron-infused broth and variety of seafood. The addition of garlic rouille—a classic accompaniment—adds a rich, garlicky counterpoint to the delicate flavors of the seafood.

How did it turn out?

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