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

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources