Ma Bouillabaisse
JojoM
A vibrant Provençal fish stew with saffron, citrus, and an aromatic homemade rouille sauce served with croutons and gluten-free pasta.
Ma Bouillabaisse
JojoMA vibrant Provençal fish stew with saffron, citrus, and an aromatic homemade rouille sauce served with croutons and gluten-free pasta.
Chef's Tips
Use rockfish for a traditional bouillabaisse flavor.
For a stronger anise taste, add a splash more Ricard®.
Serve the rouille on the side for a customizable level of spice.
Tools Used
Sauté Pan
Mixing Bowl
Blender
Colander
Knife
Cutting Board
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Ingredients
Bouillabaisse
Sauce Rouille
Instructions
Prepare the Broth
- 1
Dice the tomatoes and fennel. Chop the onion and ginger. Peel and germ the garlic. Slice the lemongrass.
- 2
In a cocotte, sauté onion, fennel, lemongrass, ginger, and garlic in olive oil without coloring.
- 3
Add rockfish and cook until liquid evaporates. Deglaze with white wine and reduce.
- 4
Add Ricard®, citrus zests, herbs, and tomatoes. Pour in 250 ml water, add saffron, salt, and pepper. Simmer for 20 minutes.
Make the Rouille
- 1
Blend the soft-boiled egg with bouillabaisse broth, then add capers, warm potato pulp, and wasabi.
- 2
Slowly incorporate neutral and sesame oil while blending until smooth. Set aside.
Cook the Pasta and Fish
- 1
Cook the pasta in boiling water for 5 minutes. Drain and toss with soy sauce and butter.
- 2
Strain the broth into a sauté pan, add the white fish fillets, and simmer for 5 minutes.
To Serve
- 1
Place pasta in bowls, top with fish fillets and garlic-rubbed croutons.
- 2
Serve the soup and rouille on the side or pour over the fish.
Comments & Reviews
Lucie
6/14/2025
Incroyablement parfumé ! La sauce rouille est un vrai plus.
Mark
6/14/2025
J'ai remplacé le wasabi par de la moutarde à l'ancienne — super bon !
Nutrition Facts
Serving Size: 1 plate with soup and rouille
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
