Easy Bouillabaisse With Rouille
Servings Prep Time
6 10minutes
Cook Time
40minutes
Servings Prep Time
6 10minutes
Cook Time
40minutes
Ingredients
Rouille
Instructions
  1. Rouille: In a small food processor, whirl red pepper, flaxseed and lemon juice until smooth. Pulse in mayonnaise, garlic, cayenne pepper and saffron (if desired). Refrigerate for 20 minutes. (Make-ahead: Refrigerate in an airtight container for up to 2 days.)
  2. In a Dutch oven, heat oil over medium heat. Cook onion, salt and pepper until onion is softened, about 5 minutes. Add tomato paste; cook and stir until a rusty-coloured coating forms on bottom of pan, about 5 minutes. Add clam juice, 1½ cups (375 mL) water, fennel seeds, orange zest and saffron (if desired); bring to a boil. Reduce heat, cover and simmer for 10 minutes.
  3. Add fish, mussels and scallops. Cover and simmer until mussels open and fish flakes easily when tested, about 8 minutes. Discard any mussels that don’t open. Stir in parsley.
  4. Ladle soup into bowls. Top with rouille.
Recipe Notes

Per Serving: 409 calories, 42 g protein, 19 g fat (3 g saturated fat), 16 g carbs, 2 g fibre, 67 mg cholesterol, 791 mg sodium

For ultimate freshness, flaxseed is best ground right before being consumed. Grind it into a fine powder in a coffee grinder.