Bouillabaisse with rouille

Name: Bouillabaisse with rouille
Total time: 45 min
Ingredients: Bouillabaisse; 1 tablespoon olive oil; 2 small fennel bulbs, finely sliced; 2 onions, roughly chopped; 3 cups (750ml) fish stock; 2 400g cans chopped tomatoes; pinch of ground saffron; 600 grams white fish fillets, cut into bite-sized pieces; 18 mussels, scrubbed and de-bearded; Rouille; 1/2 cup roasted capsicum; 2 slices white bread, crusts discarded, soaked in 1/4 cup water; 1 clove garlic, crushed; 1 small red chilli, finely chopped; 1 cup (300g) mayonnaise

www.nzwomansweeklyfood.co.nz

Savor a hearty Bouillabaisse with rouille, packed with fennel, onions, and white fish in aromatic tomato broth; perfect for cozy winter evenings.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

Share this recipe: