Bouillabaisse with rouille

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45min

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Next Level

Enjoy an authentic Bouillabaisse full of seafood and fish, served with homemade rouille and crispy baguette.

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Ingredients

What do you need?

Quantity: 4P

BOUILLABAISSE
250 g mussels
2 cloves of garlic
1 sweet onion
2 stalks of celery
1.5 liters seafood broth (or lobster broth), unbound
250 milliliters tomato sauce
1 teaspoon saffron
1 teaspoon piment d'Espelette
4 fillets of red mullet (or sea bass)
250 g large shrimp
150 g squid rings

ROUILLE
250 ml canola oil (or mild olive oil)
1 egg
1 tablespoon tomato paste
juice of 1 lemon
1 teaspoon smoked paprika
teaspoon salt and pepper
2 thick cloves of garlic

baguette sliced and toasted in the oven with olive oil
100 g grated cheese

ROUILLE
250 ml canola oil (or mild olive oil)
1 egg
1 tablespoon tomato paste
juice of 1 lemon
1 teaspoon smoked paprika
teaspoon salt and pepper
2 thick cloves of garlic

baguette sliced and toasted in the oven with olive oil
100 g grated cheese

Preparation method

How do you make this?

Rinse the mussels carefully.

Finely chop the garlic and onion. Sauté in olive oil. Slice the celery and let it sauté for a moment. Deglaze with the broth and tomato sauce. Season with saffron, piment d'Espelette, and salt. Let simmer for 10 minutes.

Cut the fish into bite-sized pieces and add along with the squid rings and the rest of the seafood. Let cook under the lid for 2 minutes until the mussels open. Do not cook too long, otherwise the fish will fall apart and everything will become dry.

Put everything for the rouille in a tall measuring cup, place the mixer at the bottom and slowly pull it up.

Set everything on the table and let the feast begin. French kissing tonight, for sure!

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