Bouillabaisse with rouille, croûtons and Gruyère

Matt Tebbutt recipe

A blend of fish and seafood accompanied by a rouille infused with red pepper and chili, then garnished with crispy croûtons and cheese on top.

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the base

  • 2 tbsp olive oil, for frying
  • 1 onion, chopped
  • 1 head garlic, broken into cloves and smashed
  • 1 star anise
  • 1 carrot, peeled and chopped
  • ½ fennel bulb, sliced
  • 3 celery sticks, chopped
  • 2 bay leaves
  • small bunch fresh thyme, roughly chopped
  • 1kg/2lb 4oz mixed sea fish (on the bone if possible or fillets, crab claws or shells, or prawns in shell)
  • 2 tbsp tomato purée
  • pinch saffron
  • 125ml/4fl oz French dry vermouth
  • 400g tin plum tomatoes
  • bunch fresh tarragon, roughly chopped
  • salt and freshly ground black pepper

For the fish

  • 300g/10½oz mussels in shell, scrubbed and debearded
  • 50ml/2fl oz white wine or French dry vermouth
  • 1 bay leaf
  • 1 garlic clove, smashed
  • 2 tbsp olive oil, for frying
  • 1kg/2lb 4oz mixed fish fillets, cut into chunks

For the rouille

  • 4 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 2 tsp hot smoked paprika
  • 1 roasted and peeled red pepper from a jar, finely chopped
  • pinch saffron
  • 2 free-range egg yolks
  • 1 tsp Dijon mustard
  • 150ml/5fl oz olive oil
  • 150ml/5fl oz vegetable oil
  • splash white wine vinegar
  • 1 lemon, juice only
  • pinch salt

For the croûtons

  • 50ml/2fl oz light olive oil
  • 1 garlic clove, smashed
  • 1 small (preferably day-old) French stick, torn into croûtons
  • 1 tbsp chopped fresh thyme
  • 10g/½oz butter
  • 50g/1¾oz Gruyère cheese, grated, to serve
Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!