Provençal Bouillabaisse with Rouille and Croûtons

Provençal Bouillabaisse is a legendary seafood stew originating from Marseille on the Mediterranean coast of France. Once a humble fisherman's meal crafted from the day's unsold catch, it has evolved into a luxurious dish prized for its deep, aromatic broth and array of fresh seafood. This refined version honors tradition while employing precise modern techniques to extract maximum flavor. A medley of shellfish and white-fleshed fish is simmered gently in a saffron-infused stock layered with tomato, fennel, garlic, and herbs. The resulting soup is both rustic and elegant, served with golden croûtons and a punchy, garlicky rouille—an emulsion echoing the bold flavors of the sea. This recipe offers both cultural authenticity and culinary sophistication, making it ideal for celebratory gatherings or an indulgent weekend feast.

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Ingredients (6–8 portions)

For the Croûtons

1 white baguette, thinly sliced crosswise
Extra-virgin olive oil, for brushing

Bouillon Base

3 kg (6.6 lbs) mixed fish fillets and cutlets (e.g., red mullet, whiting, rock cod, leatherjacket, John Dory, snapper, blue-eye trevally), cut into 5–6 cm (2–2.5 in) pieces
Various whole and chopped fish and crustaceans (approx. 2.6 kg / 5.7 lbs total): 2 red spot whiting (500–600 g), 1 rock cod (500 g), 4 red mullet (400 g), 1 flathead (300 g), 1 leatherjacket (200 g), snapper head with backbone (370 g)
10 raw king prawns (60 g each), 4 chopped, 6 left whole
5 raw blue swimmer crabs (310 g each), cleaned and split
1 large onion, finely chopped
6 large garlic cloves, finely chopped
8 Roma tomatoes, scored, blanched, peeled, and seeded
¾ cup (18 g) flat-leaf parsley, coarsely chopped
1 small lobster (800 g), frozen for 45 minutes to render insensible
1 onion, coarsely chopped
¼ carrot, chopped
1 head baby fennel, chopped
1 small leek (white part), thickly sliced
3 ripe tomatoes, halved crosswise
1 head garlic, halved
1 tbsp tomato paste + 1 tbsp warm water
1 tsp fennel seeds
1 small dried bay leaf
1 small bunch thyme, chopped
1 tsp saffron threads, toasted

Rouille

50 g (1.8 oz) crustless day-old bread, torn
1–2 long red chilies, finely chopped (optional)
3 garlic cloves, green shoots removed
1 tsp Dijon mustard
¼ tsp toasted saffron threads
¼ tsp smoked paprika (optional)
2 egg yolks
200 ml (7 fl oz) extra-virgin olive oil

For Serving/Garnishing

Chopped flat-leaf parsley
Lemon slices and finger bowls for cleanup

Nutrition Information (per 100g)

Calories: 95
Fat: 4.5
Protein: 12
Carbohydrates: 2
Fiber: 0.7

Directions

Preparing the Seafood and Broth

1. Rinse all fish pieces, chopped prawns, and two of the crabs under cold running water for 8–10 minutes to remove any impurities and ensure a clear broth.
2. Place rinsed seafood in a large stockpot. Add the remaining bouillon ingredients and enough cold water to cover. Bring slowly to a gentle boil, skimming any foam. Simmer gently for 1 hour. Remove from heat and let rest for an additional hour.
3. Strain the bouillon through a fine mesh sieve or cheesecloth, pressing down on solids to extract all juices. Reserve the liquid; discard the solids. Bouillon can be made a day ahead and refrigerated.

Making the Croûtons

4. Preheat oven to 160°C (320°F). Arrange baguette slices in a single layer on a baking tray. Brush lightly with olive oil and bake for 9–10 minutes, or until pale golden and crisp.

Making the Rouille

5. In a small saucepan, reduce 150 ml (5 fl oz) of bouillon to about 60 ml (2 fl oz). Remove from heat and add torn bread. Let soak and mash into a paste.
6. In a mortar and pestle (or food processor), combine soaked bread paste with chili, garlic, mustard, saffron, and paprika. Pound or blend until smooth. Stir in egg yolks, then slowly drizzle in olive oil, whisking or blending continuously to form a thick, emulsified sauce.

Final Assembly and Cooking

7. Brush two shallow braising pans or large sauté pans with olive oil. Evenly scatter a base of chopped onion, garlic, tomato, parsley, and any reserved aromatic herbs or spices.
8. Arrange the remaining seafood—whole prawns, remaining crabs, and fish fillets—over the base in a snug single layer.
9. Bring reserved bouillon to a rapid boil. Carefully ladle over the seafood to just cover. Gently shake pans to distribute the liquid. Return to a boil, then reduce heat and simmer gently for 10 minutes or until the seafood is just cooked through.

To Serve

10. Sprinkle the dish with fresh chopped parsley. Serve hot with croûtons and generous spoonfuls of rouille. Provide finger bowls filled with warm water and lemon slices for cleanup.

Cookix's Secrets

Alternative Proteins

Replace lobster with monkfish, langoustines, or even calamari for a different seafood profile.

Bouillon Clarity

Skim any foam during the initial boil of the bouillon to keep the broth clean and flavorful.

Dietary Adaptation

Use gluten-free bread for the croûtons and rouille to make the dish suitable for gluten-sensitive guests.

Flavor Enhancements

Add a splash of Pernod or pastis to the bouillon to intensify the anise flavor.

Make-Ahead Preparation

The bouillon and rouille can be made a day ahead and refrigerated to deepen the flavor and save time.

Presentation

Serve the seafood in a separate bowl, pouring hot broth over, and offer croûtons and rouille on the side for dipping.

Regional Variations

In some southern French villages, potatoes are simmered in the bouillon and served alongside the stew for extra heartiness.

Rouille Consistency

Ensure the rouille is at room temperature and emulsified slowly to prevent splitting.

Seafood Handling

Use the freshest seafood available, and always clean it thoroughly to remove sand or off odors.

Seasonal Touches

Try incorporating orange zest in the winter for brightness or heirloom tomatoes in summer for sweetness.

Ask Cookix, your sous-chef