French fish stew with saffron broth, served with garlicky mayo (rouille) and crusty bread.
Ingredients
Scale
Measurement units
- mixed firm fish (John Dory, monkfish, sea bass)
- mussels and clams
- olive oil
- onion, sliced
- fennel bulb, sliced
- garlic
- crushed tomatoes
- saffron threads
- dried orange peel
- Pastis or Pernod
- fish stock
- thyme
- bay leaves
- rouille (garlic-saffron mayo)
- garlic croûtons
Ingredients
Scale
Measurement units
- mixed firm fish (John Dory, monkfish, sea bass)
- mussels and clams
- olive oil
- onion, sliced
- fennel bulb, sliced
- garlic
- crushed tomatoes
- saffron threads
- dried orange peel
- Pastis or Pernod
- fish stock
- thyme
- bay leaves
- rouille (garlic-saffron mayo)
- garlic croûtons
Instructions
Build the broth
Build the broth
Layer in seafood
Layer in seafood
Serve the two courses
Serve the two courses
Tomorrow's Meal
Bouillabaisse Bread Soup (Ribollita-Style)
Leftover bouillabaisse simmered with day-old bread and fresh greens, transforming into a hearty, rustic bread soup
You'll need to pick up:
Day-old crusty bread (cut into chunks)Fresh leafy greens (spinach, kale, or chard)Good olive oilGarlic cloves
Quick overview:
- 1.Reheat leftover bouillabaisse gently in a pot over medium heat
- 2.Tear day-old bread into rough chunks and add to simmering broth
- 3.Let bread soften and absorb broth for 3-4 minutes, stirring occasionally
- 4.Mince 2-3 garlic cloves and sauté in olive oil until fragrant
- 5.Stir garlic oil into soup, then add fresh greens and wilt for 2 minutes
- 6.Season with salt, pepper, and a pinch of saffron if desired
- 7.Serve hot, drizzled with additional olive oil
Before you cook
Cook notes
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