Easy Bouillabaisse With Rouille

Seafood and shellfish contain tricky-to-get nutrients, such as zinc and vitamin B12, both of which are important for brain health and mood. They’re also particularly delicious when simmered together in this classic French comfort-food soup and topped with rouille, a creamy garlic sauce (made with omega-3-rich flaxseed).

photo credit: shutterstock

Servings	Prep Time	Cook Time
6	10minutes	40minutes

Servings	Prep Time
6	10minutes

Cook Time

40minutes

• Course Dinner, Lunch
• Cuisine Fish & Seafood, Soup

Ingredients

• 1 tbsp extra-virigin olive oil
• 1 large sweet onion sliced
• 1/2 tsp each salt and pepper
• 1/3 cup tomato paste
• 1 bottle clam juice
• 1/2 tsp crushed fennel seeds
• 1/2 tsp grated orange zest
• pinch saffaron (optional)
• 12 oz skinless lean white fish fillets (such as cod, halibut and tilapia) cubed
• 1 lb mussels scrubbed
• 16 sea scallops (about 225 g)
• 2 tbsp chopped fresh flat-leaf parsley
• Rouille
• 1 roasted red pepper pieces drained
• 2 tbsp ground flaxseed
• 1 tbsp lemon juice
• 1/3 cup light mayonnaise
• 1 clove garlic pressed
• pinch each cayenne pepper and saffron

Servings:

Units:MetricUS Imperial

Ingredients 1 tbsp extra-virigin olive oil 1 large sweet onion sliced 1/2 tsp each salt and pepper 1/3 cup tomato paste 1 bottle clam juice 1/2 tsp crushed fennel seeds 1/2 tsp grated orange zest pinch saffaron (optional) 12 oz skinless lean white fish fillets (such as cod, halibut and tilapia) cubed 1 lb mussels scrubbed 16 sea scallops (about 225 g) 2 tbsp chopped fresh flat-leaf parsley Rouille 1 roasted red pepper pieces drained 2 tbsp ground flaxseed 1 tbsp lemon juice 1/3 cup light mayonnaise 1 clove garlic pressed pinch each cayenne pepper and saffron Servings: Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Fish & Seafood, Soup

Instructions

1. Rouille: In a small food processor, whirl red pepper, flaxseed and lemon juice until smooth. Pulse in mayonnaise, garlic, cayenne pepper and saffron (if desired). Refrigerate for 20 minutes. (Make-ahead: Refrigerate in an airtight container for up to 2 days.)
2. In a Dutch oven, heat oil over medium heat. Cook onion, salt and pepper until onion is softened, about 5 minutes. Add tomato paste; cook and stir until a rusty-coloured coating forms on bottom of pan, about 5 minutes. Add clam juice, 1½ cups (375 mL) water, fennel seeds, orange zest and saffron (if desired); bring to a boil. Reduce heat, cover and simmer for 10 minutes.
3. Add fish, mussels and scallops. Cover and simmer until mussels open and fish flakes easily when tested, about 8 minutes. Discard any mussels that don’t open. Stir in parsley.
4. Ladle soup into bowls. Top with rouille.

Recipe Notes

Per Serving: 409 calories, 42 g protein, 19 g fat (3 g saturated fat), 16 g carbs, 2 g fibre, 67 mg cholesterol, 791 mg sodium

For ultimate freshness, flaxseed is best ground right before being consumed. Grind it into a fine powder in a coffee grinder.

WP Ultimate Recipe