Seafood Pot With Light Saffron Bisque and Rouille

This seafood pot is inspired by coastal flavors, with a light saffron bisque and a creamy rouille-style sauce.

It stays fragrant and generous without using wine or alcohol.

The secret is to cook the seafood gently so it stays tender.

Ingredients for 4 servings

• 400 g firm white fish, cut into pieces
• 250 g shrimp, peeled
• 500 g mussels, cleaned
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 400 g crushed tomatoes
• 700 ml fish stock
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

For the rouille-style sauce

• 120 g mayonnaise
• 1 small garlic clove, grated
• 1 tablespoon lemon juice
• 1 pinch saffron
• 1/4 teaspoon paprika

Cook the broth

Cook onion and garlic in olive oil for 4 minutes. Add tomatoes, stock, saffron, bay leaf, salt, and pepper. Simmer for 20 minutes.

Add the seafood

Add fish, shrimp, and mussels. Cover and simmer for 5 to 7 minutes, until the mussels open and the seafood is cooked. Discard any mussels that remain closed.

Mix the rouille-style sauce ingredients and serve with toasted bread.

Conclusion

This seafood pot is light, aromatic, and best served hot with the saffron rouille-style sauce on the side.