How to make it

  • Preparation:
  • How to make bouillabaisse:
  • In a large stockpot set over medium-low heat, cook the onions in 1/4 cup of the olive oil until they turn translucent and tender. Add the chopped tomatoes, bouquet garni, garlic, orange zest, saffron, and potatoes to the pot. Generously season the vegetables with salt and pepper.
  • Layer the prepared seafood over the vegetables. Drizzle the seafood with the remaining olive oil and allow it to rest for 10 minutes. Pour just enough hot water over the vegetables and seafood to cover all the ingredients. Bring the stew to a full boil for 15 minutes.
  • Place the toasted baguette slices in the bottom of soup bowls and ladle the bouillabaisse over the bread. Serve the sauce rouille or aioli on the side.
  • This traditional bouillabaisse recipe makes 10 servings
  • Fresh, red chili peppers give this sauce rouille recipe an undeniable kick. Try it the Provencal way, with grilled fish, salad, or as a complement to seafood stew. It enlivens any dish with a sunny, spicy, bright hit of flavor.

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