What You Need for the Bouillabaisse:
- 4 tomatoes, cut into quarters
- 1 medium onion, sliced
- Salt and pepper
- 1/4 teaspoon ground fennel seed (or 1 small bulb of fresh fennel, thinly sliced)
- 1 pinch saffron threads
- 1/2 cup white wine
- 2 tablespoons olive oil and more oil for sautéing the mushrooms
- 2 pounds assorted mushrooms of your choice
- 3 garlic cloves, crushed or sliced
- 2 cups vegetable stock
- 1 tablespoon fresh thyme
What You Need for the Rouille:
- 2 roasted red pepper (jarred or freshly roasted)
- 1/4 cup bread crumbs
- Salt and pepper to taste
- Extra virgin olive oil (to make the rouille)
- A few toasted baguette croutons
What you do:
- Spread tomatoes and onions onto a roasting tray and season with salt, pepper, fennel, and saffron threads. Pour the white wine into the bottom of the roasting tray, and then drizzle the olive oil over the top of the vegetables. Roast the dressed vegetables in a very hot oven (about 450 to 500 degrees) for 15 to 20 minutes or until the tops of the vegetables are slightly charred. Let cool to the touch and peel the tomato skins, which should slip right off.
- In a very large pan or casserole dish, sauté mushrooms in oil with the garlic. When the garlic starts to brown, add the stock. Then add the roasted tomato mixture and simmer gently for 5 to 10 minutes, adding the thyme towards the end.
- In a food processor, combine the roasted red pepper with the bread crumbs, salt, pepper, and enough extra virgin olive oil to make a thick rouille. Spread the finished rouille on toasted baguette croutons as garnish to each bowl.
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