Quick Bouillabaisse

  • Preparation 30 MIN
    Cooking 15 MIN
  • Servings 4







  1. In a bowl, combine the lemon juice and saffron. In a small food processor, purée the garlic, egg yolks, saffron-infused juice, salt and cayenne pepper. While processing, drizzle in half the olive oil, then add the remaining oil. The rouille should have the texture of a thick mayonnaise. Adjust the seasoning. Refrigerate.


  1. In a large pot over medium heat, soften the leek and garlic in the oil for 2 minutes. Deglaze with the anise liqueur. Add the stock or broth and potatoes. Season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 5 minutes. Add the fish and shellfish. Bring back to a boil. Cover and remove from the heat. Let sit 5 minutes. Adjust the seaso­ning. Sprinkle with parley. Serve with lemon wedges and toasted baguette slices, which diners can spread.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 715  
Total Fat 41 g  
Saturated Fat 7 g  
Sodium (salt) 896 mg  
Carbohydrates 44 g  
Fibre 3 g  
Protein 42 g