This simplified take on the Provençal seafood soup uses prepared fish stock—no need to make it. The recipe yields more rouille (traditional red pepper sauce) than you'll need—leftovers can top fish or roasted vegetables.

EatingWell Magazine, January/February 2022


Credit: Jacob Fox

Recipe Summary

1 hr
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Slice baguette diagonally into 12 pieces. Place on a baking sheet and brush both sides with 1 tablespoon oil. Bake until golden brown, flipping once, about 25 minutes. Set aside.

  • Meanwhile, combine peppers, crushed garlic, breadcrumbs, 1/8 teaspoon salt and cayenne in a blender. Puree until smooth, about 20 seconds. With the blender running, slowly drizzle in 1/4 cup oil. Set aside.

  • Heat the remaining 1/4 cup oil in a large heavy pot over medium-low heat. Add leek, fennel and the remaining 1/8 teaspoon salt. Cook until the vegetables are soft and translucent, 8 to 10 minutes. (Do not brown.) Add the remaining 3 cloves chopped garlic and tomato paste and cook for 1 minute. Add wine and Pernod (or pastis) and simmer until reduced by half, about 5 minutes. Add stock, potatoes, saffron and bouquet garni. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the potatoes are tender, 25 to 30 minutes. Discard the bouquet garni.

  • Nestle mussels, shrimp, scallops and fish into the broth, making sure each piece is submerged. Cover and simmer until the fish is cooked and the mussels have opened (discard any unopened mussels), 3 to 5 minutes.

  • Dollop 2 teaspoons rouille on each toast. (Reserve the remaining rouille for another use.) Serve the bouillabaisse with the toasts; garnish with parsley, if desired.

To make ahead:

Refrigerate rouille (Step 2) for up to 2 days.

Nutrition Facts

1 2/3 cups soup, 2 toasts & 4 tsp. rouille
519 calories; protein 33g; carbohydrates 39g; dietary fiber 3g; sugars 2g; fat 20g; saturated fat 3g; cholesterol 96mg; sodium 885mg; potassium 877mg.