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

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources