Name: California Bouillabaisse with rouille
Yield: Serves 6
Cuisine: American
Ingredients: Fine sea salt; ¼ cup (60 ml) extra-virgin olive oil; 1 teaspoon fresh lemon juice; 1 to 2 teaspoons chopped garlic; ¼ teaspoon cayenne pepper; ¼ cup (40 g) roasted, peeled, and chopped red bell peppers; Fine sea salt and freshly ground black pepper; Lemon wedges, for serving; Garlic Croutons, for serving; 1¼ pounds (570 g) Pacific rock cod, true cod, or sablefish (black cod) cut into 1½-inch (4-cm) pieces; 1 large cooked Dungeness crab, cleaned, cracked, and cut into sections; 1 large poblano chile, charred, peeled, seeded, and chopped; ¾ pound (340 g) small creamer or fingerling potatoes, scrubbed; 1 cup (240 ml) dry white wine; 4 cups (960 ml) fish stock, shrimp stock, or chicken stock, or water; 1 teaspoon hot water; ⅛ teaspoon crumbled saffron threads; 1 cup (240 ml) mayonnaise, preferably homemade; 3 pounds (1.4 kg) Manila clams, scrubbed; 3 tablespoons olive oil; 2 leeks, white part only, halved, rinsed, and sliced (about 2 cups/180 g); 1 small fennel bulb, trimmed and diced (about 2 cups/220 g); Two 15-ounce (430-g) cans diced tomatoes with juice, preferably fire-roasted; 4 large cloves garlic, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Bouillabaisse is the most famous dish of Marseille in France’s Provence region. A fish stew/soup, there are probably as many variations of this recipe as there are people who make it. Like cioppino, bouillabaisse was originally a stew made by fishermen using the bony rockfish and other fishes that they were unable to sell to restaurants or markets. The California designation here means that it uses fish and shellfish common to the Golden State. Use what yo