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Prep
Difficulty
Easy
Time
Estimate
1 hour
Simmer the broth for the bouillabaisse. Slice all of the salad ingredients and prepare the dressing. Prepare the remaining ingredients for the soup. Blend the saffron rouille. Assemble the salad, except the dressing. Dip the seafood in the broth at the last minute and dress the salad just prior to eating.
The luxurious broth steams a variety of seafood into a delightful soup. The beauty of this dish is the ease and simplicity of preparing this seemingly extravagant dish. If you want to impress, but have little time… this is the dish to make! A crockpot can work to make the flavorful broth as well. The seafood is just a last minute prep and addition. It is traditional to serve it with a rouille that can be stirred in for another layer of flavor.
This almost mayo sauce is often based with crumbled white french bread, but ground almonds can work instead to thicken the sauce. Just use half of the amount of called for. This is best paired with the Bouillabaisse including using a bit of the broth from the recipe, but this would also be lovely to top on fish by itself.
Oh the glorious fig. They are summer love. Coming out only at the end of the hottest season, lingering through back to school and disappearing before things really get chilly. When you can get your hands on them, make this salad. The lemon-honey dressing is luscious. The fresh Italian pairings are delightful. But, truly these are just a frame for the ever so glorious fig.
