| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 1 teaspoon fennel seed, 1/3 palm
- 6 cloves garlic, chopped
- 1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained
- 1 medium onion, chopped
- 2 ribs celery, split lengthwise, then chopped
- 1 bay leaf
- Salt and pepper
- 1 small bundle fresh thyme, sprigs, 4 to 6, left whole
- 2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler
- 1/2 cup chopped flat leaf parsley, 3 handfuls
- 1 cup dry white wine
- 4 cups chicken stock, good quality, from soup aisle
- 1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes
- 3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia
- 12 sea scallops, halved
- 2 baguettes, ask for them to be sliced at the bakery counter
- 4 cloves garlic, cracked away from skin
- 2 roasted red bell peppers, jarred is fine but pat them dry
- 2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes
- 6 (1/2-inch) slices baguette, crust trimmed
- 1/2 teaspoons salt
- 1/4 cup stock from above stew, taken as it cooks
- 1 cup olive oil
Instructions
- Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
- Preheat oven to 250 degrees F.
- Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.
- For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.
- When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 874 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 56 g |
| Cholesterol | 76 mg |
| Sodium | 1544 mg |
| Serving Size | 1 of 8 servings |
| Calories | 874 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 56 g |
| Cholesterol | 76 mg |
| Sodium | 1544 mg |
Reviews
My husband and I found this recipe surprisingly bland for all of the ingredients that went into it.
This is very good! I like to add lobster, cod and mussels to it also!
I’ve made several recipes for Bouillabaisse and some of the recipes can be long and drawn out – but that alone doesn’t mean the taste will be good. This recipe has all the traditional ingredients, and leaves out what’s not necessary. If you made an authentic version, then this version and did a blind taste test – you just might like Rachael’s version best.
This was the best seafood stew. I have made it twice with a few modifications. I used half the amount of chicken broth and added a bottle of clam juice. I also had fresh fennel home and added that to the stew. The first time I made it I used shrimp and scallops. The second time I added a piece of cod and some clams(in the shell). It was specatacular and tasted just as good the second day. I used Giada’s recipe for red pepper aoili. Yummy. This has become a favorite for special meals.
My daughter doesn’t like scallops so I used large shrimp…I cut them into chunks and it was GREAT! My husband likes his stews thick so I served the dish with brown rice on the side and he thickened it that way.
This was fantastic! I love garlic so I did use more than what was called for. I left out the olive oil in the Rouille and the bread because I didn’t want the fat and the carbs. I didn’t miss it one bit. This is one of my favorate dishes and would definately wow company.
This is one of my favorite go-to recipes because the flavor is deep and you can use any combo of seafood. Often throw in mussels/clams/shrimp or whatever fish is in the freezer. Particularly satisfying when I’m watching calories & need something light (for me) yet hearty (for him)! Big winner in our house…
Loved the stew! I added a teaspoon of Anise extract for additional flavor, as the fennel seeds weren’t enough for me.
It gave the stew such a great fragrance and taste. I also used talapia and more scallops than the recipe asked for. Just wonderful, comfort food on a cold evening.
It gave the stew such a great fragrance and taste. I also used talapia and more scallops than the recipe asked for. Just wonderful, comfort food on a cold evening.
Twice each year a group of four girlfriends hide away in a cabin in the Idaho woods near Yellowstone. Last fall the designated cook made this recipe. It took less than 30 minutes to prepare and serve, and was one of the best meals we have ever shared. Our fish was snapper and atlantic salmon chunks. We added what we now call “fish entrails” (available as seafood variety packs containing squid, octopus, tiny mussels, shrimp, clams, etc. from our local supermarket) having no sea scallops, and the colour, tendrils and textures added to the interest. The quality of bread was also important, despite it being soaked by the soup. Pick one that holds up wet! Yeah for Fool-i-ya-baise on a cool fall evening in elk country. Thanks.
It turns out to be a fantastic and relatively simple to prepare dish. Even for the busy professional(not a kitchen professional). Watching the TV show made a preparation organized and easy but it would work even without it.
The stew was bland and expensive to make. The rouille, however, was quite good, which is why I rated this two stars instead of one. Try the rouille with something else.