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The main dish, Mediterranean

Homemade bouillabaisse with rouille and croutons

Homemade bouillabaisse is a Mediterranean fish dish for 6, served with rouille and garlic croutons. It takes 70 minutes of active work spread over two days, since the soup and rouille are made the day before to let the flavors develop. It's medium difficulty, costs about €11.50 per person, and the key is pressing the bones well through the strainer for a flavorful soup.

Real Marseille bouillabaisse, with its saffron soup and rouille, is best made the day before, it only gets better overnight.

Homemade bouillabaisse with rouille and croutons
For
6 people
Work
1 h 10
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€11.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Homemade bouillabaisse starts with a saffron soup, thick with fennel, tomato and reduced rockfish, then chunks of monkfish and conger eel poach in it at the last minute. The rouille brings the kick, the garlic croutons bring the crunch. It's a generous dish eaten in stages, soup first, then fish, the way they do it in Marseille.

This is a recipe for a dinner with friends in summer or early fall, when rockfish looks good at the market. It calls for a full table to really enjoy it, with bread, a glass of chilled rosé and not much else before, since the dish itself is rich and fragrant.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 20
  2. The same day 1 step, 20 min
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step, 10 min

The day before, make the fish soup and the rouille, both improve in the fridge overnight. In the morning, toast and rub the croutons with garlic, then slice the potatoes. Just before guests arrive, reheat the soup with the potatoes and pastis, and at serving time, poach the monkfish and conger eel chunks right in front of your guests.

The ingredients

6 people

Fish counter

  • Rockfish (scorpionfish, weever, gurnard) 1.5 kg
  • Monkfish, cut into chunks 500 g
  • Conger eel or cod, cut into chunks 400 g

Fruits and vegetables

  • Firm fleshed potatoes 800 g
  • Fennel 1
  • Onions 2
  • Tomatoes 600 g
  • Garlic 6 cloves
  • Orange zest 1

Pantry

  • Saffronoften in the pantry 2 pinch
  • Pastisoften in the pantry 1 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 10 tbsp
  • Chili powderoften in the pantry 1 pinch
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Bakery

  • Baguette 1

Dairy

  • Egg yolks 2

Allergens Fish, Eggs, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Saute the onions, fennel and 4 minced garlic cloves in olive oil, then add the tomatoes, tomato paste, orange zest and saffron. 20 min

    Take your time, the vegetables need to be soft before the rockfish goes in.

  2. Add the rockfish, cover with water, let simmer for 30 minutes, then blend and strain everything thoroughly. 45 min

    Press the bones firmly through the strainer with a ladle, all the flavor is there.

  3. Make the rouille by blending the egg yolks with 2 garlic cloves, saffron and chili powder, then whisk in the olive oil in a thin stream. 15 min

    A spoonful of soup added at the end makes it smoother and more fragrant.

The same dayDuring the day, whenever you get a moment.

  1. Slice the baguette, toast it in the oven and rub with garlic, then peel and slice the potatoes into rounds. 20 min

    Rub the garlic on the bread while it's still warm, it almost melts in.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the soup, cook the potato rounds in it, add the pastis and adjust the seasoning. 25 min

    The potatoes should be cooked but firm, they finish cooking at the table.

When it's time to serveThe final touches, right in front of your guests.

  1. Add the monkfish and conger eel chunks to the simmering soup, let poach, then serve with the croutons and rouille. 10 min

    Add the monkfish first, since it's firmer, then the other fish two minutes later.

Our tips to get it right

  • Ask your fishmonger to prepare the rockfish for the soup, they'll know the right mix of scorpionfish, weever and gurnard.
  • Don't salt too early, the rockfish and tomato paste already bring plenty of flavor, adjust only at the end before serving.
  • Always keep a little soup aside to loosen the rouille or stretch the dish if you end up with more guests than planned.

The variations

  • Swap the conger eel for hake or sea bream depending on what your fishmonger has that day, the result stays true to the dish.
  • A vegetarian version isn't really possible here, the rockfish is the entire base of the soup.
  • For a faster version, skip the homemade soup step and use store bought fish stock seasoned with saffron and fennel.

What to serve it with

  • Extra grilled country bread
  • Chilled Provence rosé
  • Simple green salad after

Storage

The fish soup keeps for 2 days in the fridge in a sealed container, and freezes very well without the potatoes. The rouille keeps for 2 days chilled, covered with plastic wrap pressed on top. Reheat the soup gently before poaching fresh fish in it.

Questions about this recipe

Can you use frozen fish for the soup?

Yes, frozen rockfish works well for the soup base, since blending and straining it erases any texture difference. Fresh fish is better for the monkfish and conger eel, which poach whole.

Do you have to add pastis?

Pastis brings the classic anise note of bouillabaisse, but you can skip it if you don't like it. Add a spoonful off the heat, right before serving, to keep its aroma.

How do you know when the fish is cooked in the soup?

Monkfish and conger eel are done when the flesh flakes easily with a fork, after 8 to 10 minutes of poaching. Avoid a hard boil, a gentle simmer keeps the flesh tender.

Can you make bouillabaisse for more than 6 people?

Yes, this recipe doubles easily, just increase the fish and vegetables in the same proportions. Make sure you have a pot large enough so the soup keeps its texture while simmering.

Can a homemade bouillabaisse with rouille and croutons be made ahead?

Yes, it's even recommended. The recipe needs 1 h 10 of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a homemade bouillabaisse with rouille and croutons?

Allow 2 h 30 in total, including resting and cooking time, of which 1 h 10 is actual work. The recipe is rated "medium".

How many calories are in a homemade bouillabaisse with rouille and croutons?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a homemade bouillabaisse with rouille and croutons cost?

About €11.50 per person, that's €69.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten. Remember to ask your guests about their allergies before putting your menu together.

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