Marseille-Style Bouillabaisse with Rouille and Crostini

Ingredients

• 2 pounds Fish Bones and Heads (cleaned, no guts, from red snapper, mahi‑mahi, or similar white fish)
• 1 cup Shrimp Shells (rinsed and frozen until needed)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 2 large Onion (peeled and diced)
• 2 stalks Leeks (white and light‑green parts only, sliced)
• 1 medium Fennel Bulb (trimmed and diced; if unavailable use 1 tsp fennel seeds)
• 2 stalks Celery (diced)
• 2 large Carrots (peeled and diced)
• 4 cloves Garlic (peeled, whole for stock; 2 extra cloves minced for rouille)
• 4 sprigs Fresh Thyme (whole stems)
• 1.5 cans Canned Crushed Tomatoes (28‑oz each)
• 1 bottle Dry White Wine (Chardonnay) (750 ml, dry)
• 0.25 teaspoon Saffron Threads (pinch; optional turmeric if unavailable)
• to taste Salt
• to taste Black Pepper
• 6 large Scallops (dry‑packed, pat dried)
• 1 pound Halibut (cut into bite‑size cubes)
• 1 pound Grouper (cut into bite‑size cubes)
• 1 pound Red Snapper (cut into bite‑size cubes)
• 1 pound Mussels (scrubbed, debearded)
• 0.5 pound Shrimp (optional) (peeled, added at end if desired)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 2 cloves Garlic (for rouille) (minced)
• 1 teaspoon Dijon Mustard
• 2 Egg Yolks (room temperature)
• 0.5 cup Olive Oil (for rouille) (slowly drizzled)
• 0.5 cup Roasted Red Bell Pepper (chopped)
• 1 teaspoon Harissa (or hot sauce) (adjust heat to taste)
• 2 slices Brioche Bread (crust removed, cubed; used in rouille for texture)
• 12 Crostini (toasted baguette slices for serving)

Instructions

1. Gather and Clean Fish Bones, Heads, and Shrimp Shells

   Ask your fishmonger for clean fish bones, heads, and shrimp shells. Rinse them under cold water and set aside.

   Time: PT15M

2. Sauté Onion

   Heat 3 tbsp olive oil in the stockpot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.

   Time: PT5M

3. Add Remaining Vegetables and Aromatics

   Stir in sliced leeks, diced fennel, celery, carrots, whole garlic cloves, thyme sprigs, and the shrimp shells. Cook for 5 minutes, letting the vegetables soften.

   Time: PT5M

4. Add Tomatoes and Water, Bring to a Boil

   Add 1.5 cans crushed tomatoes and enough cold water to cover the bones (about 10 cups). Increase heat and bring to a rolling boil.

   Time: PT5M

5. Simmer Stock

   Reduce heat to low and let the stock gently simmer for 45 minutes, uncovered.

   Time: PT45M

6. Strain the Stock

   Place a fine mesh strainer over a clean pot, pour the stock through, and discard solids. Press gently to extract remaining liquid.

   Time: PT5M

7. Saffron and Wine Reduction

   Return the clear stock to the pot. Add the pinch of saffron (or turmeric) and a full bottle of dry Chardonnay. Bring to a boil, then reduce by half, about 10 minutes.

   Time: PT10M

8. Prepare Rouille (Garlic‑Mustard Aioli)

   In a bowl, whisk together minced garlic, Dijon mustard, and egg yolks. Slowly drizzle in ½ cup olive oil while whisking until thick and glossy. Fold in chopped roasted red bell pepper, harissa, and cubed brioche bread. Season with a pinch of salt.

   Time: PT10M

9. Season the Stock

   Taste the saffron‑wine stock and add salt and freshly ground black pepper as needed.

   Time: PT1M

10. Bring Stock to a Boil for Poaching

    Raise the heat and bring the seasoned stock to a steady boil.

    Time: PT5M

11. Poach Seafood in Stages

    Add the scallops first; cook 2 minutes. Then add halibut cubes; cook another 2 minutes. Next, add grouper and snapper cubes; cook 2 minutes. Finally, add mussels (and optional shrimp); cover and cook until mussels open, about 3 minutes. Discard any mussels that do not open.

    Time: PT8M

12. Finish and Serve

    Stir in chopped parsley. Ladle the hot bouillabaisse into bowls, place a spoonful of rouille on top, and serve with toasted crostini.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g