Jump to Recipe
Provençal Bouillabaisse with Saffron and Garlic Rouille inspired by The Hungry I
Inspired by The Hungry I

Provençal Bouillabaisse with Saffron and Garlic Rouille

Main Course
This traditional French seafood stew combines a variety of fresh fish and shellfish in a saffron-infused tomato broth. The signature orange-gold color comes from the precious saffron threads, while fennel and herbs provide aromatic depth. Accompanied by garlicky rouille and crusty bread, this impressive dish brings the flavors of coastal Provence to your table.
Prep Time 45 mins
Cook Time 60 mins
Total Time 105 mins
Servings 6

Ingredients

  • 1/4 cup Olive oil
  • 1 large Yellow onion (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)
  • 2 tbsp Tomato paste
  • 1 can (14.5 oz) Canned crushed tomatoes
  • 6 cups Seafood stock (Or fish stock)
  • 1 cup Dry white wine
  • 1 strip Orange zest (About 3 inches long)
  • 2 whole Bay leaves
  • 3 sprigs Fresh thyme
  • 1/2 tsp Saffron threads
  • 1 lb Firm white fish (Such as cod, halibut, or sea bass, cut into 2-inch pieces)
  • 1 lb Mussels (Scrubbed and debearded)
  • 1/2 lb Shrimp (Large, peeled and deveined)
  • 1/2 lb Scallops (Large, side muscle removed)
  • 3 tbsp Fresh parsley (Chopped)
  • 1 whole Baguette (Sliced and toasted)
  • 1 slice Day-old bread (For rouille)
  • 1 whole Roasted red pepper (For rouille)
  • 1 large Egg yolk (For rouille)
  • 1/4 tsp Cayenne pepper (For rouille)
  • 1 to taste Salt and pepper

Tools You'll Need

  • Large Dutch oven or heavy pot with lid
  • Fine-mesh sieve
  • Food processor
  • Large, shallow serving bowls
  • Sharp knife
  • Cutting board

Chef's Tip

For the best flavor, make the seafood stock a day ahead using the shells from the shrimp and any fish trimmings. This builds a deeper flavor foundation for the stew and reduces waste.

Instructions

  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, leek, and fennel. Cook until softened but not browned, about 8-10 minutes.
  2. Add 4 cloves of minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes.
  4. Add crushed tomatoes, seafood stock, white wine, orange zest, bay leaves, and thyme. Bring to a simmer.
  5. Crush saffron threads between your fingers and add to the broth. Season with salt and pepper.
  6. Simmer uncovered for 30 minutes to allow flavors to meld.
  7. While the broth cooks, prepare the rouille: Tear the bread into pieces and soak in water for 5 minutes, then squeeze dry.
  8. In a food processor, combine soaked bread, roasted red pepper, remaining 2 cloves of garlic, egg yolk, and cayenne pepper. Process until smooth.
  9. With the processor running, slowly drizzle in 1/4 cup olive oil until the mixture is thick and creamy. Season with salt and set aside.
  10. Strain the broth through a fine-mesh sieve into another pot, pressing on solids to extract all flavor. Return broth to heat and bring back to a simmer.
  11. Add the firm white fish pieces first and cook for 2 minutes.
  12. Add mussels, cover, and cook for 2 minutes.
  13. Add shrimp and scallops, then simmer until all seafood is just cooked through: fish flakes easily, mussels have opened, and shrimp and scallops are opaque, about 3-4 minutes more. Discard any mussels that haven't opened.
  14. Stir in chopped parsley. Taste and adjust seasoning if necessary.
  15. Toast baguette slices until golden.

Plating

Ladle the bouillabaisse into warmed, shallow bowls, making sure each serving has a variety of seafood. Place a dollop of rouille either on the rim of each bowl or on a separate small plate. Serve with toasted baguette slices for dipping in the broth and spreading with rouille.

Storage & Reheating

Bouillabaisse is best enjoyed immediately after cooking. If you must store leftovers, refrigerate the seafood and broth separately for up to 1 day. Reheat the broth until simmering, then add the seafood just until warmed through to avoid overcooking. The rouille can be refrigerated for up to 2 days.

About This Recipe

This Provençal-style bouillabaisse draws inspiration from the seafood specialty once served at The Hungry I in Boston's Beacon Hill. While traditional bouillabaisse comes from Marseille, this adaptation honors the classic preparation with its saffron-infused broth and variety of fresh seafood, accompanied by the traditional garlic-pepper rouille that defines this iconic French fisherman's stew.

How did it turn out?

We'd love to hear about your experience making this recipe!