Good-quality tomato sauce and bottled clam juice (or seafood bouillon) make this bouillabaisse super quick and tasty. Rouille is a variation on France’s popular aïoli and this easy cheaters version can be put together while the stew is simmering. Stir a dollop into your bowl to add creamy richness.
2 tablespoons extra virgin olive oil, plus more for drizzling
1 large garlic clove, slightly smashed
1 small yellow onion, chopped
¼ teaspoon fennel seeds (optional)
1 cup good-quality jarred tomato sauce
1 cup bottled clam juice or seafood stock
Salt and freshly ground black pepper
¼ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
Cayenne pepper, to taste
1 large portion white fish such as Pacific cod, rockfish, lingcod, or skinless sablefish (black cod) or sablefish tips (about 12 ounces) Available In Our Premium Subscription Box
Toasted baguette slices
2 tablespoons chopped fresh parsley for garnish (optional)
Start the Soup
In a medium saucepan, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and golden, about 1 minute. Using a slotted spoon, remove the garlic clove from the pan and transfer it to a small bowl.
Add the onion and fennel seeds (if using) to the pan and cook, stirring occasionally, until the onion is softened and lightly browned, about 4 minutes. Add the tomato sauce and clam juice and bring to a boil. Season lightly with salt and pepper and cook until slightly reduced, about 5 minutes.
Make the Rouille
Meanwhile, using a fork, mash the browned garlic to a paste with a pinch of salt. Add the mayonnaise, lemon juice, and a pinch of cayenne pepper, and stir to combine.
Finish and Serve
Cut the fish into 1-inch pieces and add it to the tomato mixture. Reduce the heat to medium and simmer until the fish is cooked through, 3 to 5 minutes. Spoon the bouillabaisse into 2 bowls and top with toasted baguette slices and a dollop of rouille. Drizzle with oil, garnish with parsley, and serve right away.
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Pair it Up
Pair white wines or rosés from the Provence region of France with this provencal fish stew.
Spice It Up
If you are fortunate enough to find sablefish (black cod) tips, the meaty bits behind the jaw bones, use them in place of any firm white fish. The silky, firm texture and rich flavor elevates this rustic seafood stew.
Swap in a small fennel bulb for the fennel seeds for a more authentic Provençal flavor.