Bouillabaisse with Rouille


It was only yesterday when I first heard of this recipe. It`s a shame I know. Bouillabaisse is fragrant French fish soup. But there is so much more to it. The stock is made with fennel, orange zest and saffron. You then add fresh fish, shellfish and shrimps. You serve it with rouille to give extra garlicky taste.It is an absolute delight for every seafood lover. Our daughter age 2 had two bowls and happily ate clams and mussels.

My inspiration for this recipe comes from Julia Child. See the original here 


¼ cup olive oil
1 onion
1 half leek
1 big fennel bulb
2 cloves garlic, mashed
2-3 large ripe tomatoes
5-6 cups water
Fresh herb sprigs: parsley, fennel fronds and basil

the zest of one orange

1 tsp chili flakes
½ tsp saffron
salt to taste
500 g fish heads, bones, trimmings, shrimp shells
handful fresh shrimps
small fillet – cod, salmon
good handful mussels

good handful clams

fresh dill to serve


1 roasted red bell pepper
1 tbspfresh lemon juice
1 small garlic clove
¼ cup fresh breadcrumbs
¼ cup fresh parsley leaves
salt to taste
1/3 cup extra-virgin olive oil



  1. Chop the onion, leek, garlic, fennel and tomatoes. Saute with olive oil for 2-3 minutes. Spare little bit of each for later
  2. Add orange zest, fish trimmings, saffron, chili flakes and salt
  3. Add water and fresh herbs (about a 1/3 of a cup from each)
  4. Cook for 30 minutes on law heat
  5. Strain the soup and add the leftover onion, leek, fennel and tomatoes
  6. Start adding your fish. Salmon and cod first, after 3 minutes add the clams and mussels, after 5 minutes add the shrimps and cook no more than 2 minutes.
  7. Serve the soup with fresh dill, toasted bread and rouille

To make the rouille:

  1. Blend all the ingredients together into a smooth paste



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