Classic Bouillabaisse (French Seafood Stew) With Rouille

Method

1. 1

   Croutons

2. 2

   Place a rack in middle of oven and preheat to 250°. Arrange 1 baguette, sliced ½” thick (12–16 slices) in a single layer on a rimmed baking sheet and brush both sides with 3 Tbsp. extra-virgin olive oil. Bake until golden brown and crisp, about 30 minutes. Rub 1 side of each crouton with a cut side of 1 garlic clove, halved.

3. 3

   Soup and Assembly

4. 4

   Heat ½ cup extra-virgin olive oil in a large pot over medium. Add 2 large tomatoes, peeled, coarsely chopped, 1 large onion, chopped, and 4 garlic cloves, finely chopped, and cook, stirring occasionally, until onion is softened, 5–7 minutes. Stir in 1 Turkish or ½ California bay leaf, 1 lb. Yukon Gold potatoes, peeled, cut into ½" pieces, ⅓ cup finely chopped fennel fronds, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and ¼ tsp. crumbled saffron threads. Add 8 cups Fish Stock or store-bought fish broth and bring to a boil. Reduce heat so soup is at a simmer, cover, and cook until potatoes are almost tender, 10–12 minutes.

5. 5

   Add thicker pieces of 3 lb. white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2" pieces, and 1 lb. cockles or small hard-shelled clams, scrubbed, to soup, re-cover, and simmer 2 minutes. Stir in 1 lb. large shell-on shrimp, 1 lb. lobster meat, cut into 2" pieces, 1 lb. mussels, scrubbed, debearded, and remaining fish fillets and simmer, covered, until mussels open and fish and seafood are just cooked through, about 5 minutes.

6. 6

   Place Rouille in a small bowl; add 3 Tbsp. soup broth and stir until blended.

7. 7

   Arrange 2 croutons in each of 6–8 deep bowls. Using a slotted spoon, carefully transfer fish and shellfish to bowls, arranging on top of croutons, then ladle broth and vegetables over seafood. Top each with 1 tsp. rouille mixture; serve remaining rouille on the side. Editor’s note: This bouillabaisse recipe was originally published in the May 2007 issue of ‘Gourmet ’; it has been updated for style. Head this way for more of our best recipes for New Year’s Eve →

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