Best 2 Rouille For Bouillabaisse Recipes

Bouillabaisse is a classic French fish stew that originated in the port city of Marseille. The dish is made with a variety of fresh seafood, including fish, shellfish, and crustaceans, and is simmered in a flavorful broth made with olive oil, white wine, saffron, and herbs. Rouille is a traditional Provençal sauce that is often served with bouillabaisse. It is made with garlic, olive oil, bread crumbs, and red pepper, and adds a rich, spicy flavor to the stew.

In this article, you will find two recipes: one for bouillabaisse and one for rouille. The bouillabaisse recipe includes step-by-step instructions on how to prepare the broth, cook the seafood, and assemble the stew. The rouille recipe is simple and easy to follow, and can be made in just a few minutes.

Whether you are a seasoned chef or a home cook looking to try something new, these recipes will help you create a delicious and authentic bouillabaisse that is sure to impress your family and friends. So gather your ingredients, put on your apron, and let's get cooking!

Here are our top 2 tried and tested recipes!

BOUILLABAISSE WITH ROUILLE

Bouillabaisse with Rouille image

Provided by Food Network

Categories main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 37

Ingredients

1 1/2 quarts water
2 large carrots, sliced
1 bunch celery, with tops, chopped
1 onion, cut into 8 pieces
1 head garlic, cut in 1/2
1 lemon, cut in 1/2
Salt
1 tablespoon peppercorns
4 sprigs fresh thyme
2 1/2 pounds bones fish bones (no heads), well rinsed under cold water, such as halibut
2 tablespoons olive oil
2 onions, sliced
1 cup fennel, thinly sliced
1/2 cup Pernod
3 cups tomatoes, peeled, seeded and chopped
3 cups fish stock
1/2 pound seaweed
2 hot Italian peppers, whole
2 tablespoons crushed red pepper
Salt and freshly ground black pepper
Meat from 2 lobsters
2 red mullet fillets, quartered
1 fillet black bass
4 sardines
1/4 pound clams, washed
1/4 pound mussels, washed and beards removed
1/2 pound scallops, foot removed
1/2 shrimp, peeled and deveined, tails attached
For the rouille:
1 red pepper, roasted and peeled
2 cloves garlic
1 slice white bread, crusts removed and torn into pieces
*1 egg yolk
1 tablespoon Dijon mustard
1 lemon, juiced
1/2 cup olive oil
Toasted or grilled bread, for serving

Steps:

For the stock:
Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
For the bouillabaisse:
In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
For the rouille:
In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)

Bouillabaisse With Rouille (French Fish Stew) image

Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.

Provided by magpie diner

Categories < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 29

Ingredients

2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

Steps:

Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

Tips:

To achieve the perfect texture, use a mortar and pestle to grind the garlic and saffron together until they form a smooth paste. This traditional method helps release the flavors and aromas of the ingredients.
When selecting tomatoes for your rouille, opt for ripe, flavorful ones. This will contribute to the overall taste and quality of the sauce.
If you prefer a milder rouille, use less cayenne pepper. Alternatively, for a spicier version, increase the amount of cayenne pepper to suit your taste.
Be patient while slowly drizzling the olive oil into the mixture. This gradual addition allows the oil to emulsify properly, resulting in a smooth and creamy sauce.
Taste the rouille as you make it and adjust the seasonings accordingly. The balance of flavors is crucial, so don't hesitate to add more salt, pepper, or cayenne pepper if needed.
Store any leftover rouille in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage.

Conclusion:

Rouille is an essential component of bouillabaisse, adding a vibrant color, rich flavor, and a touch of spice to this classic French fish stew. With its versatility, rouille can also be enjoyed as a dip for grilled seafood or vegetables or as a flavorful addition to sandwiches and salads. Whether you're a seasoned chef or a home cook, mastering the art of making rouille will elevate your culinary skills and impress your dinner guests. So, gather your ingredients, pick up your mortar and pestle, and embark on a journey of culinary discovery with this delightful condiment. Bon appétit!