Which fish is best to use for a bouillabaisse with rouille?

For an authentic bouillabaisse, you should preferably choose a combination of firm white fish and delicate shellfish. Red mullet, sea bass, cod, or monkfish are fantastic because they stay nice and firm in the hot broth. Add fresh mussels, large shrimp, and squid rings for the ultimate flavor sensation! Tip from Sofie: feel free to ask your fishmonger what is freshly flown in that day.

What is rouille and how do you make it yourself?

Rouille is a traditional, spicy Provençal garlic mayonnaise that is indispensable with an original bouillabaisse. You can easily make it by putting canola oil (or mild olive oil), an egg, garlic, tomato paste, lemon juice, smoked paprika powder, and herbs in a tall measuring cup. Place the hand blender at the bottom and slowly pull it up for a silky smooth, thick sauce.

Can I prepare this original bouillabaisse recipe in advance?

Absolutely! You can perfectly prepare the base broth (the onion, garlic, celery, tomato sauce, stock, and spices) a day in advance. Let the flavors meld nicely in the refrigerator. Heat the broth well on the day itself and only add the fresh fish and seafood just before serving!

Original Bouillabaisse with rouille recipe

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45min

•

Next Level

Enjoy an authentic Bouillabaisse full of fresh mussels, tender red mullet, juicy shrimp, and tender squid rings, served with homemade rouille and crispy baguette. That balance of fragrant saffron, spicy piment d'Espelette, and a powerful seafood broth. So delicious! A fish dish that will definitely impress you.

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 of seafood broth (or lobster broth), unbound
250 milliliters of 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 powder
teaspoon salt and pepper
2 thick cloves of garlic

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

250 g mussels
2 cloves of garlic
1 sweet onion
2 stalks of celery
1.5 liters of seafood broth (or lobster broth), unbound
250 milliliters of 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

250 ml canola oil (or mild olive oil)
1 egg
1 tablespoon tomato paste
juice of 1 lemon
1 teaspoon smoked paprika powder
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?

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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!