Recipe courtesy of Sunset Pointe

Sunset Pointe Bouillabaisse Build

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 1 serving
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Six small (50/60 count) shrimp

3 ounces fish (flounder, snapper, grouper), sliced

Kosher salt and ground black pepper

4 ounces olive oil

3 mussels 

1 ounce sliced fennel

1 ounce sliced leeks

2 teaspoons chopped garlic

2 teaspoons chopped shallots

2 ounces white wine

8 ounces seafood stock

1 ounce unsalted butter, softened

1 ounce chopped unripened green tomatoes

1 ounce chopped red tomatoes

Chopped fresh Italian parsley

2 pieces toasted French bread 

Redneck Rouille, for spreading, recipe follows

Redneck Rouille:

One 4-inch slice French bread, torn into chunks

2 roasted red peppers, peeled and seeded

8 ounces roasted corn kernels

1 quart aioli


  1. Heat a saucepan over medium heat. Sprinkle the shrimp and fish with salt and pepper. Add the olive oil to the pan, then add the shrimp, fish, mussels, fennel, leeks, garlic and shallots; cook, stirring, for 2 minutes.
  2. Deglaze the pan with the white wine and cook it down just a bit. Add the stock and cook until the mussels just open. Swirl in the butter and add the tomatoes.
  3. Pour the bouillabaisse into a bowl and garnish with parsley and toasts spread with Redneck Rouille. 

Redneck Rouille:

Yield: about 1 1/2 quarts
  1. Place the French bread into a food processor and blend until smooth. Add the peppers and corn, and pulse until smooth but not completely blended. Add the aioli and blend completely.
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