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Bouillabaisse with Pesto Rouille

0 min
Back to recipes

Bouillabaisse with Pesto Rouille

0 min
Ingredients (6 to 8 people)
  • Baguette 8 ½-inch slices cut on the diagonal
  • Cayenne pepper 1/4 tsp.
  • Cooked lobster meat 1 lb.
  • Diced green pepper 1 cup
  • Diced onions 1 cup
  • Fennel bulb 1 small (about 10 to 12 oz.)
  • Finely chopped garlic 1/4 cup
  • Fish stock 6 cups
  • Fresh breadcrumbs 1 cup
  • Freshly ground black pepper To taste
  • Kosher salt To taste
  • Large strips of orange peel 2
  • Mussels 1 lb. washed and debearded
  • Olive oil 1/4 cup
  • Saffron threads Generous pinch
  • Skinless firm white fish 1 lb. (sea bass, halibut, or cod cut into large pieces)
  • Small clams (such as cockles) 1 lb. soaked in cold salt water
  • Store-bought pesto 1/4 cup
  • White wine 1 cup
  • Yukon gold potatoes 10 oz. cut into ½-inch dice

Combine 2 Tbs. olive oil with 1 Tbs. garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Brush the mixture on one side of the bread slices and set aside.

For the rouille: in a medium bowl, soak the breadcrumbs, cayenne, 1/4 tsp. salt, and 1/4 tsp. pepper in ½ cup water and set aside for
15 minutes, then stir in the pesto.

In an 8-quart pot or Dutch oven, heat the remaining oil over medium-high heat until shimmering. Add the fennel (sliced lengthwise into 1/8-inch slices fronds reserved), onions, and peppers and sauté until just tender, about 4 minutes. Add the remaining garlic and continue to cook for another 15 seconds, then add the wine, Pomì finely chopped tomatoes, fish stock, potatoes, saffron, and orange peel, and bring to a boil. Lower the heat to medium, add the fish, mussels, and clams and cook, covered for about 4 to 5 minutes, until the mussels and clams have opened. Add the lobster meat and heat through. Keep warm.

Place a rack in the center of the oven and heat the oven to 450°F. Place the bread slices on a large baking sheet and toast in the oven until golden brown, about 6 to 7 minutes.

Serve the bouillabaisse with a dollop of the rouille and a bread slice. Garnish with a fennel frond.

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