Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
6 servings

We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.

Step 3

To prepare the croutons, arrange baguette slices in a single layer on a baking sheet; bake slices at 400° for 8 minutes or until toasted. Rub one side of each crouton with cut side of garlic clove halves; discard garlic clove halves. Set croutons aside.

Step 4

To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender. Add tomato; cook 3 minutes. Add saffron; cook 30 seconds. Add potato, fennel, clam juice, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is almost done. Increase heat to medium. Add clams; cover and simmer 5 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp and fish; cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells.

Step 5

Ladle 2 cups seafood mixture into each of 6 shallow bowls. Spread each crouton with about 1 tablespoon rouille. Place 1 crouton on top of each bowl; sprinkle each serving with 1 tablespoon parsley.

Ratings & Reviews

DanaSam's Review

April 20, 2009
Yum! This is excellent...we cut the recipe in half and it was perfect for two. I omitted the potatoes at the suggestion of a previous reviewer and because I am not familiar with them in bouillabaise. I didn't miss them. Also, we subbed grouper for the red snapper b/c it was available. Will make this one again.

HBcookers's Review

December 15, 2008
Yum, yum, yum! This is by far our favorite recipe for a bouillabaisse...and we've tried loads of them! The only thing I would change is adding the potatoes (I'd leave 'em out). Although they add a nice contrast on the first meal, they break down considerably by the end of the cooking and don't last as a leftover. I added a can of crab meat to this right at the very end (it's a favorite of the house and added even more flavor!) We will make this time and time again!