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Bouillabaisse and rouille sauce with basil

Preparation

25 minutes

Cooking

13 minutes

Servings

4 to 6

Bouillabaisse and rouille sauce with basil
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Ingredients

15 ml (1 tbsp.) vegetable oil
1 onion, chopped
1/2 fennel bulb, thinly sliced
1 carrot, diced
6 to 8 baby potatoes, halved
250 ml (1 cup) white wine
1 L (4 cups) fish stock (or vegetable broth)
1 can, 540 ml (19 oz.), diced tomatoes (with the juice)
1 can, 156 ml (5 1/2 oz.), tomato paste
3 sprigs of fresh thyme
250 g (1/2 lb.) firm-fleshed white fish (halibut, cod, burbot, etc.), cut into large cubes
500 g (1 lb.) mussels, cleaned
250 g (1/2 lb.) medium-sized shrimp, shelled
500 g (1 lb.) clams in the shell, cleaned
2 ml (1/2 tsp.) saffron
1 bay leaf
Salt and ground black pepper
60 ml (1/4 cup) parsley, chopped
Bread slices, toasted

ROUILLE SAUCE

1/2 red pepper, chopped
2 garlic cloves
1 ml (1/4 tsp.) saffron, ground
1 ml (1/4 tsp.) cayenne pepper, ground
6 to 8 leaves of fresh basil
250 ml (1 cup) white breadcrumbs
30 ml (2 tbsp.) milk
125 ml (1/2 cup) olive oil
Salt and ground black pepper

Directions

  1. In a large saucepan, heat the oil over medium heat and sweat the onions, fennel, carrots and potatoes for 2 minutes.
  2. Pour in the wine and let simmer for 3 minutes before adding the stock, tomatoes, tomato paste and thyme.
  3. Once the mixture starts boiling, add the seafood, saffron and bay leaf.
  4. Season and let simmer with the cover on for 6 to 8 minutes.
  5. Meanwhile, prepare the rouille sauce. In a small food processor, purée the red pepper, garlic, saffron, cayenne and basil.
  6. Moisten the breadcrumbs with milk and add to the mix from the previous step.
  7. Whisk in the olive oil. Season.
  8. In a large, deep bowl, serve the bouillabaisse sprinkled with parsley.
  9. Garnish with bread slices spread with the rouille sauce.

Suggested pairing

White wine
France, 750 ml
Regular price: $26.45
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