RECIPE

Provencal Bouillabaisse

Name: Provencal Bouillabaisse
Cook time: 2 h
Yield: 4

Recipe Created For

Round Dutch Oven

Main Course

Seafood

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

Rouille

1/2 cup lightly packed fresh basil leaves, chopped

1/4 cup mayonnaise

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, minced

Stew

2 tablespoons extra-virgin olive oil

4 cups multi-colored cherry tomatoes

1 small fennel bulb, trimmed, halved and thinly sliced

Kosher salt

Freshly ground black pepper

2 garlic cloves, thinly sliced

1/4 cup dry white wine

1 cup bottled clam juice

4 cups water

2 1/2 pounds mixed mussels and clams, scrubbed and mussel beards removed

1 calamari tube, cleaned and cut into thick rounds

2 pounds white fish fillets, cut into 2-inch pieces

3 tablespoons chopped flat-leaf parsley

Bouillabaisse, a type of seafood stew originating from Marseille, France, embodies everything a one-pot recipe should be: delicious, easy to prepare, and easy to share. Our Provençal Bouillabaisse recipe combines mixed mussels and clams, calamari, and white fish filets for a truly well-rounded meal.

The Round Dutch Oven is the perfect piece of cookware to prepare a Bouillabaisse, allowing all the herbs and spices to gradually impart their flavour to the soup. Its thick, enamelled cast iron walls keep the stew at a consistent temperature, perfect for simmering. The Dutch Ovenalso retains heat well and will keep your dish warm long after it has been placed on the table.

Our Provençal Bouillabaisse recipe may require some time, but the end result is definitely worth it. Plus, with most of the time required for slow simmering, you have plenty of time to go about your day and come back to a delicious meal. Ideal for hosting, this seafood packed dish is sure to impress. Just grab (or make!) some delicious baguette and enjoy!

INGREDIENTS

Rouille

1/2 cup lightly packed fresh basil leaves, chopped

1/4 cup mayonnaise

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, minced

Stew

2 tablespoons extra-virgin olive oil

4 cups multi-colored cherry tomatoes

1 small fennel bulb, trimmed, halved and thinly sliced

Kosher salt

Freshly ground black pepper

2 garlic cloves, thinly sliced

1/4 cup dry white wine

1 cup bottled clam juice

4 cups water

2 1/2 pounds mixed mussels and clams, scrubbed and mussel beards removed

1 calamari tube, cleaned and cut into thick rounds

2 pounds white fish fillets, cut into 2-inch pieces

3 tablespoons chopped flat-leaf parsley

INSTRUCTIONS

Make the rouille. Place all of the ingredients in a blender and puree until smooth. Transfer to a small bowl, cover and refrigerate.

Make the stew. Heat the oil in a large Dutch oven over medium-high heat. Add the tomatoes and fennel, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes burst, about 5 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring often, until it nearly evaporates, about 5 minutes. Stir in the clam juice and water, then bring to a boil.

Add the shellfish, calamari and white fish fillets. Cover and cook until the shellfish open wide, about 5 minutes. Discard any that do not open. Stir in the parsley, then season to taste with salt and pepper. Serve immediately alongside baguette slices spread with rouille.