Bouillabaisse with Sauce Rouille

  • serves 6
Christine Cushing
Christine Cushing

Recipe courtesy of Paul Pisa, Chef, Brasserie Aix.

38 Ratings
Directions for: Bouillabaisse with Sauce Rouille



7 oz fish, rascasse

7 oz fish, red mullet

7 oz fish, conger eel

7 oz fish, John Dory

7 oz prawn, or lobster meat

10 oz mussel, in the shell

6 Tbsp chopped shallot

⅔ cup sliced leek

3 Tbsp crushed garlic

⅔ cup sliced fennel

1 sprig fresh thyme

4 fresh sprigs parsley

2 fresh bay leaf

1 oz dried orange, peel

½ cup olive oil

2 tsp saffron

1 ¼ cup spring water

1 cup fish stock

1 cup dry white wine

½ cup dry vermouth

3 large tomato, peeled, chopped

6 slices baguette, croute

Sauce Rouille

1 boiled potato, peeled, crushed

1 roasted red pepper

1 pinch saffron

2 cloves of garlic

1 salt and pepper

2 cup extra virgin olive oil



1. Drizzle a little of the oil over the fish. Sauté shallots, garlic and leeks in the remaining oil. Add the vermouth and wine. Bring to a boil then add the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish. Bring back up to a boil and simmer 4 to 7 minutes until fish is cooked. Arrange the fish in bowls and cover with broth.

2. Cut the baguette on the bias into long and thin slices. Brush each slice with olive oil on both sides. Toast on a wire rack on a baking sheet for 3 minutes in a 400°F. oven.

Sauce Rouille

1. Blend all ingredients except the olive oil in a food processor. Gradually add the olive oil until the sauce is emulsified.

See more: Fish, Soup, Shellfish, Vegetables, Herbs, Tomatoes, Saute

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