Classic Bouillabaisse with Rouille Topped Croutons Recipe To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan cook 8 minutes or until tender. Add tomato cook 3 minutes. Add saffron cook 3. Add potato, fennel, clam juice, and broth bring to a boil. Cover, reduce heat, and simmer 1. Increase heat to medium. Add clams cover and simmer 5 minutes. Add mussels cover and simmer 3 minutes. Add shrimp and fish cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells. Bouillabaisse Recipe Barefoot ContessaBouillabaisse Recipe Bobby Flay. For the shrimp stock In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Thank you so much for this brilliant recipe. I tried it last night together with the Roasted Cauliflower with Bacon and Garlic recipe. Both turned out really well. This garlicky seafood stew is packed with mussels, seabass and prawns. Its beautiful colour comes from the cooked tomatoes and saffron. Add the wine and cook until reduced by half, then add 1. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 4. Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months. For the tomato aioli Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 3. For the broth Heat the oil in a large, high sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 1. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 2. Strain the shrimp tomato broth into a large bowl, discard the solids, pour the liquid back into the high sided saute pan and set aside. For the anchovy butter Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 2. For the seafood Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 3. Remove to a baking sheet. Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 3. Remove to the baking sheet with the scallops. Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 12 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp tomato broth. Transfer the liquid to the remaining shrimp tomato broth in the high sided saute pan. Heat the shrimp tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open. What Is Adobo. Add the seared seafood and lobster tails to the shrimp tomato broth, cover and let cook for 2 minutes. To serve Add the anchovy butter to the broth and cook until thickened stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.