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Provencal Shrimp Stew with Rouille and Baguette

This Provencal Shrimp Stew with Rouille captures the sun-drenched essence of coastal southern France, particularly the culinary traditions of Marseille. Succulent jumbo shrimp are simmered in a briny broth perfumed with fennel, saffron, white wine, and citrus zest—elements that evoke the region’s Mediterranean heritage. The broth gains complexity from the addition of clam juice and tomatoes, creating a base both fragrant and umami-rich. Atop toasted baguette slices, a silky rouille made with garlic, paprika, cayenne, and mayonnaise offers a piquant counterpoint—its silky texture and warming spices balancing beautifully with the stew’s brightness. Traditionally served as an accessible take on bouillabaisse, this dish is ideal for intimate dinners where bold flavors and rustic presentation shine. Perfect with a crisp white wine and best enjoyed with crusty bread to mop up every luxurious drop.

Dinner | Provençal | Dairy-Free | Nut-Free | Pescatarian | Soy-Free | Bouillabaisse | Cutting Board | Frying Pan | Knife | Ladle | Mixing Bowl | Whisk | Fennel | Mayonnaise (ingredient) | Shrimp | Tomato | Sautéing | Simmering | Stirring | Whisking | Cold Weather | Comfort Food | Cozy Evening | Holiday | Under 45 Minutes
Time to complete

Prep

20min

Cook

25min

Wait

0 minutes

Total

45min

Ingredients (Makes 4 servings)

For the Rouille

  • 2 garlic cloves, minced
  • Salt, to taste
  • 120 g (½ cup) mayonnaise
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon paprika
  • Pinch of cayenne pepper
  • 1 tablespoon (15 ml) extra-virgin olive oil

Main Stew

  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 medium fennel bulb, cored and finely chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • Three 2.5 cm (1-inch) strips of orange zest
  • Pinch of ground cloves
  • 120 ml (½ cup) dry white wine
  • 240 ml (1 cup) bottled clam juice
  • 240 ml (1 cup) canned whole tomatoes, chopped
  • ¼ teaspoon saffron threads, crumbled
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 240 ml (1 cup) water
  • 680 g (1½ pounds) jumbo shrimp, peeled and deveined

For Serving/Garnishing

  • Toasted baguette slices
Nutrition Information (per 100g)
  • Calories: 110
  • Fat: 6.5
  • Protein: 10
  • Carbohydrates: 3.5
  • Fiber: 0.7
Directions

Prepare the Rouille

  • 1. In a small bowl, mash the minced garlic with a pinch of salt to form a smooth paste.
  • 2. Whisk in the mayonnaise, lemon juice, paprika, and cayenne until fully incorporated.
  • 3. Drizzle in 1 tablespoon (15 ml) of olive oil while whisking continuously to emulsify. Set aside.

Cook the Aromatics

  • 4. In a large deep skillet, heat 2 tablespoons (30 ml) olive oil over medium-high until shimmering.
  • 5. Add the fennel and onion. Sauté, stirring occasionally, until softened, about 7 minutes.
  • 6. Stir in the garlic, orange zest, and ground cloves. Cook until fragrant, about 1 minute.

Deglaze and Simmer

  • 7. Pour in the white wine and simmer until almost completely reduced, about 5 minutes.
  • 8. Add the clam juice, chopped tomatoes, saffron, and water. Bring to a boil.
  • 9. Season with salt and black pepper to taste. Reduce heat and simmer for about 10 minutes or until the broth is reduced by half.

Finish with Shrimp

  • 10. Add the shrimp to the skillet. Cover and cook over medium heat, flipping once, until opaque and fully cooked, about 5 minutes.
  • 11. Remove and discard the orange zest.

Serve

  • 12. Spread the prepared rouille on toasted baguette slices and serve alongside the shrimp stew.
Cookix's Secrets

Broth

  • Prepare the stew a few hours ahead to allow the flavors to meld before adding the shrimp just before serving.

Citrus Notes

  • Replace orange zest with lemon zest for a more tart flavor base.

Protein Alternatives

  • Substitute the shrimp with sea scallops, chunks of cod, or mussels for a different seafood profile.

Rouille

  • Use a mortar and pestle for a smoother garlic paste and better emulsion.

Rouille Twists

  • Add roasted red pepper or sun-dried tomato purée for a smoky variation of the rouille.

Seafood

  • Use fresh, wild-caught shrimp when possible for enhanced flavor and texture.

Vegan Version

  • Use plant-based mayo in the rouille and substitute shrimp with marinated artichoke hearts and chickpeas.