Bouillabaisse with Croutons
A classic French fish stew originating from Marseille, typically served with croutons and a dollop of rouille.
Ingredients
- ●1 whole fish, cut into 8 pieces Aromatic Fish (such as Mullet or Sea Bass)
- ●1 bunch French Bouquet GarniThyme, Bay Leaves, Parsley
- ●1 cup Peppery RouilleMayonnaise, Harissa, Chopped Garlic
- ●1 baguette, cut into 1/2-inch cubes CroutonsFrench bread, Olive Oil
- ●2 tablespoons Sesame SeedsFor garnish
- ●1 cup White WineDry white wine, such as Chablis
- ●4 cups Fish StockHomemade or store-bought stock
- ●2 tablespoons Unsalted ButterFor serving
Instructions
- 1
Heat 1 tablespoon of butter in a large Dutch oven over medium heat.
- 2
Add the Aromatic Fish pieces and cook until browned on both sides, about 5 minutes.
- 3
Add the White Wine and bring to a boil.
- 4
Scrape up any browned bits from the bottom of the pot.
- 5
Add the Fish Stock, bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- 6
Add the French Bouquet Garni and cook for an additional 5 minutes.
- 7
Meanwhile, prepare the croutons by tossing the bread cubes with 1 tablespoon of olive oil and 1/2 teaspoon of salt.
- 8
Bake the croutons in a preheated oven at 350°F (180°C) for 10-12 minutes, or until crispy.
- 9
To serve, place a piece of Aromatic Fish on each plate, spoon some of the Bouillabaisse over the top, and garnish with a dollop of Peppery Rouille, a sprinkle of Sesame Seeds, and a few croutons.
- 10
Serve with a side of crusty French bread and a dollop of Unsalted Butter.