Bouillabaisse with Rouille

A classic French fish soup with seafood, tomatoes, and aromatic spices. Served with crispy bread and a spicy garlic mayonnaise paste that melts in the hot broth and enriches its flavor.

Ingredients

• 6 pcs Shrimp
• 3 tbsp Olive oil
• 150 ml Dry white wine
• 200 ml Fish stock
• 1 pcs Fennel
• 1 pcs Onion
• 3 clove Garlic
• 1 pcs Potato
• 1 pcs Orange
• 1 pcs Star anise
• 1 pcs Bay leaf
• 1.5 tsp Harissa
• 2 tbsp Tomato paste
• 400 g Canned tomatoes
• 500 g Mussels
• 200 g White fish fillet
• 2 bunch Fresh thyme
• 200 g Wheat bread
• 100 g Mayonnaise

Instructions

1. Remove the heads from the shrimp, peel off the shells and legs, leaving the tail intact. Remove the black intestinal vein. In a deep pot, heat 1 tablespoon of olive oil and sauté the shrimp shells for 5 minutes until they turn dark pink with golden spots. Pour in the white wine, bring to a boil, and reduce by two-thirds, then add the fish stock. Strain the broth through a fine sieve, discarding the shells.
2. Heat the remaining olive oil in a deep skillet or pot. Add the chopped fennel, onion, and garlic, season with salt and pepper. Cover and cook over low heat for 10 minutes until the vegetables are soft. Meanwhile, peel the potatoes and cut them into cubes of approximately 2 cm. Place in a pot with cold water, bring to a boil, and cook for 5 minutes until half-cooked. Drain in a colander.
3. Remove a thin strip of zest from the orange. Add the zest, star anise, bay leaf, and half a teaspoon of harissa to the skillet with vegetables. Cook over low heat uncovered for 5–10 minutes until the vegetables are soft, sweet, and golden.
4. Add the tomato paste and cook for 2 minutes, stirring. Then pour in the canned tomatoes with their liquid and the prepared stock. Bring to a boil and simmer for 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste. At this point, the sauce can be cooled and finished later.
5. Scrub the mussels thoroughly under cold water with a brush and remove the beard (the fibrous strands). Open the mussels and check: those that are open should close with a sharp tap on the table. If they do not close within a few seconds, discard them.
6. If the sauce has cooled, reheat it. Very carefully add the cooked potatoes, pieces of fish fillet, and prepared shrimp to the soup. Bring to a boil, cover, and simmer over low heat for 3 minutes. Arrange the mussels on top of the soup, cover again, and cook for another 2 minutes until the shells open wide. Discard any mussels that have not opened. The fish should flake easily, and the shrimp should turn pink. Sprinkle with fresh thyme leaves.
7. Prepare the rouille: mix the remaining half teaspoon of harissa with mayonnaise. Serve the soup in bowls, topped with a spoonful of rouille—it will melt in the hot broth and enrich its flavor. Serve with crispy bread to soak up the aromatic juices.