Traditional Seafood Pot with Creamy Rouille Sauce

Heat olive oil in a large pot over medium heat.

Add onion, garlic, carrots, celery, and fennel. Sauté for 5–7 minutes until softened.

Stir in diced tomatoes, fish stock, white wine, saffron, salt, and pepper. Simmer for 10 minutes.

Add the fish chunks and cook for 5 minutes.

Add mussels, clams, and shrimp. Cover and cook for 5–7 minutes, or until shells open and shrimp turn pink. Discard any unopened shells.

Step 2: Make the Creamy Rouille Sauce

In a bowl, whisk the egg yolk with Dijon mustard, garlic, paprika, cayenne, and lemon juice.

Slowly drizzle in olive oil while continuously whisking until emulsified into a creamy sauce.

Season with salt and pepper to taste.

Step 3: Serve

Ladle the seafood pot into bowls.

Drizzle or serve with the creamy rouille sauce on the side.

Garnish with fresh parsley and serve with crusty bread to soak up the flavorful broth.

Tips & Variations

Seafood Variety: Add scallops, crab legs, or lobster for an extra luxurious touch.

Vegetable Additions: Include potatoes, leeks, or bell peppers for more texture and flavor.

Rouille Sauce Tip: Blend with an immersion blender for an ultra-smooth sauce.

Spice Level: Adjust cayenne in the rouille to taste for mild or spicy heat.

This traditional seafood pot with creamy rouille is a hearty, flavorful dish that’s perfect for family dinners or entertaining guests.