Tag Archives: bouillabaisse

Another Bouillabaisse–the 15 minute version-And It Features Fish


15- Minute Bouillabaisse

(Thanks to Sam Gugino in his Cooking to Beat The Clock cook book.)

Serves 4


8 Tblsp. olive oil

1 medium onion—peeled and quartered

4 cloves garlic—-peeled (save one for the Rouille.)

1  15-oz. can chopped tomatoes, drained or 1  15-oz. can whole tomatoes drained and coarsely chopped

2   8- oz. bottles clam juice

2 tsp. ground fennel (or seeds is OK too)


1/2 tsp. saffron threads or ground saffron

3   4-oz. pieces monkfish or swordfish (Tillapia works OK too)—cut fish pieces in half

3   4-oz. pieces halibut, snapper, or sea bass—but fish pieces in half

8  oz. cleaned squid bodies cut into rings (since I don’t live near the ocean, I use shrimp that has been mostly defrosted if frozen.)

For the Rouille:

1 small French baguette

¼ C. roasted bell peppers from a jar

1 egg yolk


1.Put the onion and 3 cloves of the garlic in a food processor or blender. Pulse till chopped.

2. Put 1 tblsp. oil in large deep heavy skilled over medium-high heat and when oil is hot, raise temperature to high and cook onion and garlic in it.

3. Add the tomatoes, clam juice, fennel, and S&P to taste to the skillet.

4. Over the skillet, crush ¼ tsp saffron between your fingers or use ¼ tsp ground saffron.

Stir well, cover and bring to boil.

5. Then reduce heat to medium, add the fish, cover and cook for 5 minutes. Add the squid or shrimp for the final minute.

6. While the seafood cooks, turn the broiler on to high in preparation to toast the bread. If you wish to turn the broiler on at the beginning of cooking the bouillabaisse, do that. Cut the baguette on the diagonal into 9 half-inch slices.  Put eight of them on a baking sheet and toast both sides in the broiler, about 1 minute on each side.

To make the accompanying rouille:

1. Drop the remaining garlic clove in the chute of the food processor with the motor running.

2.Stop the motor, scrape down the sides of the bowl with a rubber spatulas.

3.Add the roasted peppers, egg yolk (or ¼ C. egg substitute), reserved bread slice and the remaining ¼ tsp. saffron.

4. Puree, then, with the motor running, gradually add the remaining 7 tblsp. olive oil through the chute until the mixture has the consistency of mayonnaise.

5. Season with salt.

(I do the whole rouille in a blender and it turns out just fine.)

How To Serve:

Divide the seafood and broth among 4 pretty soup plates.  Spread the rouille on the toasted bread slices and put 2 slices on top of each soup plate.  Serve the remaining rouille in a bowl at the table.

Chicken Bouillabaisse


Chicken Bouillabaisse

What did Venus feed to Vulcan? A bouillabaisse soup.  This kind of soup was made in mythology as well as in Marseille by the Phoceans around 600BC.  The name comes from the method of preparation because the ingredients are not added all at once.  The broth is first boiled (bolh) and then the different kinds of fish are added one by one and the heat is lowered (abaissa).  Well the fish variety is delicious, but you can also make a Chicken Bouillabaisse.  The sauce is delicious!!!!  I have my cooking idol to thank for this: The Barefoot Contessa.  But I did want to share it with you in case you haven’t discovered it for yourselves.


1 (4-5 lb.) chicken, cut into 10 pieces


1 Tblsp. minced fresh rosemary leaves (I used dried)

Olive Oil

1 large head garlic, separated into cloves and peeled

1 Tsp. saffron threads (I bought the $7.00 variety that comes in little packets)

1 Tsp. whole fennel seed

1 (15 oz.) can tomato puree (I liquefied in blender a 14.5 oz can of chopped tomatoes)

1 ½ C. chicken stock

1 C. dry white wine (I used dry vermouth)

3 Tblsp. Pernod (I took 3 Tblsp. Vodka and soaked 1 broken star anise in it for several hours.)

1 lb. baby Yukon gold potatoes, halved

Rouille, for serving—recipe follows

Crusty French bread for serving


Wash and pat dry chicken.  Season it generously with S&P and rosemary.

Heat 2 tblsp. olive oil over medium heat in a large Dutch oven and brown chicken pieces until nicely browned all over (about 5-7 minutes).  Transfer chicken to a plate; set aside.

Lower the heat to medium low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 tsp. salt(I used much less) and 1 tsp. pepper to the pot.

Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat oven to 300 degree.

Carefully pour the sauce in a food processor or blender fitted with steel blades.  Puree until smooth.  Return the sauce to the Dutch oven; add the sliced potatoes and browned chicken pieces with their juices; stir carefully.

Cover the pot and bake for 45 to 55 minutes, until potatoes are tender and the chicken is done.

Serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.



4 garlic cloves

1 ½ tsp. salt

1 egg yolk, at room temperature

1 ½ tblsp. lemon juice

½ tsp. saffron thread

¼ tsp. crushed red pepper flakes

1 C. olive oil

Place the garlic and salt on a cutting board and mince together.  Transfer the mixture to a food processor or blender fitted with steel blades.  Add the egg yolk, lemon juice, saffron, and red pepper flakes; process till smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. (I actually put everything in the blender and it came out fine.)

Put rouille to a serving bowl and store in the frig until ready to serve.


The Food Network Kitchens caution about using a raw egg yolk because of the SLIGHT risk of Salmonella, etc.  To reduce the risk, they recommend that you use fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells.  (I’ve used raw egg yolks forever and have never had a problem; but I guess there could always be a first time.)