Serves: 6
  • Rouille (see recipe below)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 leeks, (white and most of green part), cleaned and chopped medium fine
  • 1 fennel bulb, cleaned and chopped medium fine
  • 1 small onion, chopped medium fine
  • ½ jalapeño pepper, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1 28 oz can whole, peeled tomatoes, (without the liquid), chopped well
  • 1 pinch saffron threads
  • 1 teaspoon orange zest
  • 1 teaspoon fennel seeds, crushed or finely chopped
  • 1 bay leaf
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1½ cups white wine
  • ¼ cup Pernod
  • 5 cups fish stock (or substitute vegetable stock)
  • Salt and pepper to taste
  • 1 lb Cod fillets
  • ½ lb large scallops
  • ¾ - 1 lb shrimp, peeled and de-veined with tail segment left intact
  • ½ lb mussels, scrubbed and de-bearded
  • ¼ cup fresh parsley, chopped
  • Make the Rouille, see recipe below.
  • Rouille
  • 1 roasted red pepper from a jar, chopped
  • 1 slice white bread, crusts removed, soaked in a bit of water to soften
  • 1 teaspoon red pepper flakes
  • 2 garlic cloves, chopped
  • 1 egg yolk
  • ⅓-1/2 cup olive oil
  • Salt and pepper to taste
  1. To make the rouille:
  2. In the bowl of a food processor, combine the roasted red pepper, soaked bread, red pepper flakes, garlic, and egg yolk. With the processor running, add the olive oil in a thin stream until emulsified. Season with salt and pepper to taste.
  3. To make the Bouillabaisse:
  4. In a large soup pot over medium high, heat the olive oil and butter. Add the leeks, fennel, onion and jalapeño, and sauté until translucent and soft. Add the garlic and tomato paste and cook until garlic is just soft, about a minute. Add the tomatoes, saffron, orange zest, fennel seeds, bay leaf and thyme. Stir and cook over medium for about 5 minutes.
  5. Add the white wine, Pernod and the stock. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for about 10-15 minutes, until slightly reduced. Whisk in 2 tablespoons of the rouille. Season to taste with salt and pepper.
  6. Add the Cod, shrimp, scallops and mussels, gently nestling them into the broth, and cook at a low simmer for about 5-7 minutes, until the fish is tender and just cooked through and mussels open up. Discard any unopened mussels. Serve in big bowls with crusty french bread and rouille on the side for mixing in.
Recipe by Seasons in Vermont at