½tspgarlic powderif you like a stronger garlic flavor, replace with 1 clove fresh garlic, finely minced
½tspsmoked paprika powder
a squeeze offresh lemon juice
1/2cupextra virgin olive oil
Bouillabaisse (fish soup)
1tbspextra virgin olive oil
2carrotsquartered lengthwise and thinly sliced
1leekwhite and light-green sections only; sliced and washed in a bowl of cold water to remove any grit
1fennelslice off base and branches; quarter, core and cut across into thin slices
2tspItalian seasoning mix
2tspsweet paprika powder
pinchred pepper flakes
13-4 inch striporange peeluntreated (organic)
1/2 cupdry white wine or Noilly Pratif you don;t consume alcohol, replace with 1/2 cup chicken stock and 1 tsp lemon juice
2 1/2 cupschicken bone broth
1/2cuppitted black olives like kalamatachopped
14oztomatoes fresh or canned, chopped
1/2 lbwhite fishlike cod, halibut, monkfish, mahi-mahi, etc.
1/2lbshrimppeeled and deveined
1lbfresh musselswashed in a sink of cold water, "beards" removed with a sharp paring knife
1/2 cupparsleycoarsely chopped
generous squeezefresh lemon juice
Rouille (garlic mayonnaise)
In a small mixing bowl, combine egg yolks with minced garlic, smoked paprika, salt and a generous squeeze of lemon juice. While beating the egg yolks and garlic with a small wire whisk (here's the kind of whisk I use), veeery slowly add oil to the egg mixture: at first in drops, stirring constantly, and then growing to a thin trickle as the mayonnaise comes together. Whisk steadily while the mixture thickens. When all the oil has been amalgamated, add more lemon juice, salt and pepper to taste. Refrigerate until needed. (If you like this mayonnaise, why not make a double batch? It's actually slightly easier to make when there's more in the bowl to whisk.)
Bouillabaisse (fish soup)
In a large, heavy bottomed pot or Dutch oven, warm olive oil and cook onions until translucent (4-5 minutes). Add garlic, fennel, herbs and red pepper flakes and cook another 2-3 minutes,stirring. Add wine (if using), stock, saffron and olives, stir to combine and bring to a boil. Cover and cook on low-medium heat for 15 minutes. Stir in tomatoes and tomato paste and cook another 5 minutes.
Add the slowest-cooking fish or seafood first and the faster-cooking ones a few minutes later. For instance, firmer fish like monkfish or mahi-mahi need about 6-8 minutes’ cooking time, so add these to the soup base first. Salmon and mussels take less time – about 4-6 minutes – so add these next. Shrimps need only about 2-3 minutes, depending on their size, so add these when all the other fish and shellfish are almost ready.
Once all the fish and seafood are cooked, season stew with salt, pepper and lemon juice, then sprinkle with parsley and serve., accompanied with the rouille. I stir the rouille directly into the hot soup, but you can also spread it onto thin slices of toasted baguette and place them on top of the hot soup to absorb the fragrant broth for a minute or two.
Unless you're on a keto diet (or very, very hungry), plan to use about 1/2 of the rouille and save the rest for later; it'll keep for several days in the fridge.
As rouille is made with raw egg yolk, it should not be eaten by pregnant women or people with weakened immune systems. In its place, you can use 3.5 oz of high-quality commercial mayonnaise (I recommend Chosen Foods' avocado-oil mayonnaise) to which you add 1-2 cloves of crushed garlic and a pinch of smoked paprika powder and/or saffron.
You can use any fish and shellfish you like in this recipe. Check the Monterey Bay Aquarium for the most sustainable and least-polluted fish.