Ingredients:

  • 1 baguette slice (crust removed), soaked in milk for 10 minutes
  • 4 cloves garlic, minced
  • 1/2 tsp saffron threads
  • 1/4 cup mayonnaise
  • 1 tbsp olive oil
  • Pinch of cayenne pepper
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 leeks, white and light green parts only, sliced
  • 4 cloves garlic, minced
  • 2 fennel bulbs, chopped, fronds reserved
  • 1 red bell pepper, seeded and chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup dry white wine
  • 8 cups fish stock (or seafood broth)
  • 1 tsp saffron threads
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp dried fennel seeds
  • Salt and black pepper to taste
  • 1 pound firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
  • 1 pound mussels, scrubbed and debearded
  • 1 pound littleneck clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1 pound calamari, cleaned and cut into rings
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Prepare the Rouille: Squeeze excess milk from the baguette. Combine baguette, garlic, saffron, mayonnaise, olive oil, cayenne pepper, salt, and pepper in a bowl. Blend until smooth (or mash well with a fork). Refrigerate until serving.
  2. Sauté the Aromatics: Heat olive oil in the pot over medium heat. Add onion, leeks, garlic, fennel, and bell pepper. Sauté until softened, about 10 minutes.
  3. Build the Broth: Stir in crushed tomatoes, white wine, fish stock, saffron threads, bay leaf, thyme, and fennel seeds. Bring to a simmer, then reduce heat and cook for 30 minutes.
  4. Add the Fish: Season the broth with salt and pepper. Add the firm white fish and simmer for 5 minutes.
  5. Add the Shellfish: Add mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any that do not open.
  6. Add the Shrimp and Calamari: Add shrimp and calamari. Cook until shrimp is pink and opaque, and calamari is tender, about 2-3 minutes.
  7. Garnish and Serve: Stir in chopped parsley. Ladle the bouillabaisse into bowls, top with a spoonful of rouille, and serve immediately.