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Updated: Nov 14, 2020

Okay, this dish takes two days to make, the different parts of the dish need to sit overnight to build the flavors. - Enjoy


For the marinated fish:

1 lb. codfish, cut into pieces 1/2 lb. bay scallops 1 lb. littleneck clams, scrubbed 1/2 lb. shrimp, peeled and deveined ¼ cup olive oil 2 cloves garlic, minced big pinch saffron small handful basil, chopped stems removed 1 orange, zested/juiced ¼ cup pastis

Fennel fronds from the blub below, chopped and stems removed

For the broth:

1 fennel bulb, julienned 1 onion, sliced 2 thin carrots, julienned 1 red bell pepper, julienned 4 cloves garlic, minced 2 teaspoons of saffron 4 San Marzano tomatoes, chopped 2 cups of dry white wine 4 cups of homemade fish broth ½ cup Pastis

For the rouille:

2 egg yolks 2 teaspoons of sea salt Large pinch saffron 2 teaspoons of sweet paprika 2 garlic cloves, minced 1 tablespoon hot sauce of choice 2 teaspoons red vinegar ½ cup of avocado oil

To finish:

1 egg yolk 8 new potatoes, boiled/peeled

a handful of Italian Parsley, chopped stems removed 12 slices baguette, toasted


Place all seafood into a non-reactive bowl and toss with olive oil, garlic, saffron, basil, orange zest, Pastis, and 2/3 of fennel fronds and toss with seafood. Marinate fish overnight.

Sauté fennel, onion, carrots, and pepper in olive oil till soft, about 5 minutes. Add garlic and saffron and cook until fragrant, about one minute. Add tomatoes, white wine, fish broth, and Pastis bring to a boil then simmer for thirty minutes. Chill broth overnight.

To make the Rouille, put the egg yolks, sea salt, saffron, garlic cloves, hot sauce, and vinegar into your food processor and puree till smooth. Slowly add oil until very thick. Adjust seasonings to your taste and chill overnight.

When you are ready to eat:

Bring the broth to a boil, add seafood and cook till done about ten minutes. Nicely arrange seafood in a serving tureen. Whisk together egg yolk and ½ cup of Rouille. Ladle in 1 cup of hot fish soup and whisk till smooth and creamy. Whisk the egg mixture into the pot then pour over fish in the tureen, garnish with Italian Parsley and fennel fronds.

Serve with boiled potatoes, toasted French bread, and Rouille.


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