Summer Bouillabaisse With Smoky Rouille

PROS

This Bouillabaisse recipe is perfect for summer, light and refreshing.

It’s an easy one-pot meal with a flavorful broth that is sure to satisfy your taste buds.

The smoky rouille adds an extra layer of depth to the dish.

CONS

The dish requires some preparation as it has a variety of ingredients that need to be cut and cooked.

This recipe calls for low-salt broth, so you may need to adjust your salt to taste.

HEALTH & BENEFITS

Tomatoes, fish, and corn are all high in vitamins and minerals that can support eye health, bone health, and healthy skin.
This dish is low in calories and high in protein with a lot of bold flavors to keep you satisfied.

	3 tablespoons olive oil , more for the sauce
	1 1/2 tablespoons garlic , chopped , for soup
	1/2 teaspoon garlic , minced for the sauce
	1 small onion , chopped ( optional )
	2 lbs tomatoes , diced ( about 4-1/2 cups )
	1 cup dry white wine
	1 teaspoon sweet smoked paprika ( Spanish pimenton )
	1/4 cup mayonnaise
	kosher salt
	14 ounces chicken broth , low-salt
	1 pinch saffron
	1 lb white fish ( halibut , cod , or other firm white fish , cut into 1-inch chunks , I use 1/2 lb . shrimp and 1/2 lb . sca )
	2 cups fresh corn kernels ( from 4 medium ears )
	freshly ground black pepper
	1 -2 tablespoon flat-leaf parsley , chopped for garnish ( try cilantro too )

1.	Heat 3 tablespoons of olive oil in a large pot over medium heat.
2.	Add 1 1/2 tablespoons of chopped garlic and small onion to the pot. Cook for 4 - 5 minutes until softened.
3.	Add 2 lbs of diced tomatoes, 1 cup of dry white wine, 1 teaspoon of sweet smoked paprika, and kosher salt to the pot. Stir ingredients together.
4.	Add 14 ounces of low-salt chicken broth, a pinch of saffron, and 1 lb of white fish (or other firm white fish, cut into 1-inch chunks).
5.	Cook for 10 - 15 minutes till the fish is cooked through.
6.	In a food processor, puree 1/4 cup of mayonnaise, 1/2 teaspoon of minced garlic, and a pinch of smoked paprika until smooth.
7.	In a separate pan, heat olive oil and cook 2 cups of fresh corn kernels until tender. Add salt and black pepper to taste.
8.	Serve the Bouillabaisse and corn with a dollop of smoky rouille and a sprinkle of chopped parsley (or cilantro) on top.

Summer Bouillabaisse With Smoky Rouille

Summer Bouillabaisse with Smoky Rouille recipe for a refreshing summer meal

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