Bouillabaisse-Style Soup with Easy Rouille
A wonderful way to enjoy fish in the cooler months, this cheat’s bouillabaisse is super adaptable to whatever seafood you have. We’ve paired it with an equally quick version of the traditional rouille – a garlicky, mayonnaise- style sauce often paired with seafood soups in France.
Ingredients
2 Tbsp olive oil
1 leek, sliced
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
A good pinch of chilli flakes
1 tsp fennel seeds
1⁄2 tsp sweet smoked paprika
1 tin Di Napoli fire roasted tomatoes
3 medium agria potatoes, peeled and diced
1 bottle El Navarrico fish fumet
1 packet Omega mussels
350g firm white fish like tarakihi, cut into small pieces
12 medium prawns, defrosted
A few sprigs parsley, chopped, to garnish
For the rouille:
1⁄3 - 1⁄2 cup olive oil
1 clove garlic, peeled
1 egg yolk
Method
In a wide saucepan, heat the oil then add the leek and celery and cook until soft, about 5-10 minutes. Add the garlic, chilli flakes, fennel seeds, and sweet smoked paprika and cook for another minute. Add the tinned tomatoes and cook for 10 minutes.
Add the fish fumet and the liquid from the mussel packet (if you’re not using mussels, replace this with 350-400ml fish or chicken stock. Add the potatoes and cook for 10 minutes, or until tender.
For the rouille, remove about 1⁄4 cup of potato pieces from the soup, along with 2 tablespoons of the stock. Set aside to cool slightly. Place the potatoes and stock into a blender with the garlic and pulse until smooth. Add the egg yolk and combine well. Slowly drizzle in the olive oil until it emulsifies and thickens (approx. 1⁄3 cup, but you may need a little more). Adjust seasoning to taste.
When you’re just about ready to serve, add the fish and prawns. Cook for 1-2 minutes, then add the mussels, cover, and cook until just heated through. Sprinkle with the parsley.
Divide into bowls and serve with toasted bread and a good dollop of the rouille.