Bouillabaisse | zojirushi.com

Ingredients (serves 4):

For Rouille:

1 pinch saffron threads
1 Tbsp. garlic, minced
1/4 cup mayonnaise
1 tsp. lemon juice
4 oz. roasted red bell peppers in a jar or a can, roughly chopped
1/8 tsp. cayenne pepper
1/4 tsp. salt
1 tsp. olive oil

For Bouillabaisse:

1 Tbsp. olive oil
1/2 cup onion, chopped
3 cups vegetable stock
2 cups seafood stock
2 Tbsp. garlic, minced
1/2 cup tomato, crushed
1/2 tsp. salt
1/4 tsp. saffron threads, crushed
5 sprigs fresh thyme
2 Tbsp. white wine
1/8 tsp. black pepper
1 bay leaf
1 lb. white fish fillets, your choice, cut into 2-inch pieces
1/2 lb. shrimps
1 lb. clams, scrubbed
12 mussels, scrubbed and any beards removed

1

Make the rouille. Using a hand blender or a small food processor, combine and blend all rouille ingredients until the paste is creamy. Transfer to a bowl and keep cool in the refrigerator.

2

In a large frying pan, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes.

3

Add vegetable broth, seafood stock, tomato, salt, saffron, thyme, white wine, black pepper, and bay leaves.

4

Bring soup to a boil then reduce heat to simmer. Cover with lid and cook for 15 minutes.

5

Set to medium heat, add clams and cook for 4 minutes. Then add mussels and cook for a minute.

6

Finally, add shrimp and fish, cover with lid and cook 3 additional minutes or until thoroughly heated. Discard bay leaves and thyme twigs.

7

Serve with rouille.

8

Enjoy!