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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
1. Simmer the broth- this can be done the day before or even in a crockpot.
2. Prepare the Saffron Rouille, set aside.
3. Make the ingredients for the salad, but drizzle on the dressing at the table during dinner.
4. Add the seafood to the simmering broth.
5. Serve altogether with crusty French bread, if desired.
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.
Citrus and avocados are that charming couple you see waltzing around wearing bright colors on a dreary winter day. Toss them together with a drizzle of tangy dressing and pile of itty-bitty greens. It is an ode to sunny summer that is technically more in season in the darkest months.
