New England Bouillabaisse with Rouille and Croutons

Menu Part: 
Cuisine Type: 

A steaming bowl of this fragrant bouillabaisse is a truly comforting meal. Seafood lovers will adore this succulent feast.


For the Broth:
2-3 tbsp. olive oil
1 small onion, diced
1 med. leek, roots and all (trim off 1 in. of green part), diced, washed, and dried well
1 fennel bulb, top stalks and any tough outer layers removed, diced
2 celery stalks, diced
4 garlic cloves, finely chopped
1 tsp. saffron
Pinch red pepper flakes
1 tsp. kosher salt
4 tomatoes, stemmed, seeded, and chopped
2 tbsp. tomato paste
2 cups dry white wine
Juice of 1 orange

For the Fish:
12 littleneck clams, washed well in cold water
1/2 lb. monkfish, trimmed and cut into 2-in. chunks
1/2 lb. haddock filet, skin removed, cut into 2-in. pieces
1/2 lb. cleaned squid bodies, cut into thin rings
12 mussels, scrubbed
12 small shrimp, shelled and deveined
2 tbsp. anisette, (optional)
1/4 cup extra virgin olive oil
2 tbsp. chopped fresh parsley
1/2 cup rouille
1 loaf French bread, sliced and toasted


1. For broth: Heat the olive oil in a large soup pot over med.-high heat. Add onion, leek, fennel, celery, garlic, saffron, red pepper flakes, and salt. Cook, stirring occasionally, for about 10 min.

2. Add the tomatoes and tomato paste and stir to combine. Add 2 qt. water, white wine, and orange juice; bring to a boil. Lower the heat to just bubbling and cook for 3 min. (Can be made the day ahead, refrigerated, and reheated when needed. It can also be frozen.)

3. To cook and serve the fish: Add the clams to the broth and cook for 6-8 min. Add the monkfish and stir gently. Simmer for 5 more min. When the clams open and the monkfish is almost cooked, add the haddock, squid, mussels, and shrimp. Add the anisette, if using. Cook for an additional 5 min., or until the haddock is cooked and the mussels open. All the fish should be delicately cooked.

4. Carefully remove fish from broth with a slotted spoon and divide it among 4 large, heated bowls. Bring the broth to a boil and whisk in the 1/4 cup of olive oil. Ladle broth over fish. Sprinkle with chopped parsley. Serve the bouillabaisse with rouille spread on the croutons.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources