🇫🇷 Transport Yourself to France with This Ultimate Bouillabaisse & Rouille Provençal Seafood Feast!

Get ready for a taste of France! This Bouillabaisse recipe is like a restaurant-quality meal, but you can make it right at home. I'll walk you through everything you need to know, including the secret to the perfect Rouille sauce. Be prepared to impress your friends and family with this culinary adventure!

From Humble to Haute: Over time, bouillabaisse evolved from a fisherman's meal to a refined dish. Restaurants started including more expensive fish and shellfish, and saffron became a key ingredient.

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   / @bonne.soiree  

Bouillabaisse Ingredients:

1 Fennel (thinly sliced)
1 Onion (chopped)
1/3 cup Pastis (Ricard) (80 ml)
5 cups Fish Stock (1.2 liters)
3 inches Orange Zest (7.5 cm)
Pinch Saffron Spice
2 tsp Herb de Provence
2 tbsp Olive Oil (30 ml)
3 lbs Firm White Fish (monkfish, sea bass, cod, snapper) (1.3 kg) - cut into large pieces
20 Mussels
(optional)
6 Crab Claws
6 Tiger Shrimp

Rouille Ingredients:

1 Small Red Bell Pepper (halved, seeds and membrane removed)
2 Garlic Cloves (peeled and crushed)
1 Slice White Bread (crust removed)
1/4 tsp Chili Powder
2 Egg Yolks
1/3 cup Olive Oil (80 ml) (or until you get mayonnaise consistency)