Weeknight Bouillabaisse with Garlic Rouille Toasts

Photo: Arnaud 25 · CC BY-SA 4.0 · source

Provence's famous fisherman's stew made simple: chunks of cod and plump shrimp poached in a saffron-orange tomato broth, served with crisp toasts spread with garlicky rouille.

Ingredients

• 1¼ lb cod fillets, in 2-inch pieces
• 12 oz raw shrimp, peeled
• 1 small onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 8 oz baby potatoes, diced
• 4 garlic cloves, minced (1 for the rouille)
• 2 cans diced tomatoes
• 4 cups seafood stock or chicken broth
• 2 strips orange zest
• 1 baguette, sliced and toasted
• chopped parsley

From your pantry: ⅓ cup mayo, 4 tbsp olive oil, 1 tsp paprika, ½ tsp saffron threads, 1 tsp fennel seeds, ½ tsp dried thyme, 1 bay leaf, pinch of cayenne, salt, pepper.

Instructions

1. Stir the mayo with 1 grated garlic clove, the paprika and the cayenne to make the rouille; chill.
2. Heat the oil in a Dutch oven over medium-high and cook the onion, celery, carrot and potatoes for 8 minutes until softened.
3. Add the remaining garlic, fennel seeds, thyme, bay leaf, saffron and orange zest and cook 1 minute, then the tomatoes; cook 5 minutes, stirring.
4. Pour in the stock, bring to a lively simmer and cook until the potatoes are tender, about 10 minutes. Season well with salt and pepper.
5. Lower the heat, add the fish and simmer gently 3 minutes, then add the shrimp and cook until the shrimp are pink and the fish flakes, 3 to 4 minutes more. Avoid stirring so the fish stays in chunks.
6. Ladle into wide bowls, sprinkle with parsley and serve with toasts spread with rouille to dunk.

Tip: Half a bulb of fresh fennel, diced with the onion, is traditional and adds a sweet anise note. Bottled clam juice mixed half and half with broth is a good stand-in for fish stock.

Nutrition per serving

Adapted from The Posh Journal.

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