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This traditional Provencal stew is loaded with seafood and fish in a delicately flavored broth of fennel and saffron.

For the Rouille:

6 slices Sourdough Bread Loaf ½ (55 grams) Mayonnaise ¼ tsp (0.3 grams) Saffron 1 Garlic Clove 1 cup (210 grams) White Wine Kosher Salt (as needed) Black Pepper, freshly cracked (as needed) For the Bouillabaisse: 12 Large Shrimp (10-20 per pound) 5 Tbsp (60 mL) Canola Oil 6 cup (1320 mL) Chicken Stock 3 Star Anise ¾ cup (65 grams) Fennel ¾ cup (65 grams) Carrot ¾ cup (65 grams) Small Yellow Onion 2 Garlic Cloves 2 ¼ Tbsp (15.75 grams) All Purpose Flour ¾ cup (180 mL) White Wine 6 Red Skin Potatoes 12 oz. (400 grams) Black Cod 12 Little Neck Clams 12 Mussels, cleaned ¾ tsp (2 grams) Smoked Paprika ¾ tsp (0.75 grams) Saffron 1 Orange     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

Hestan Cue helps you cook to perfection, everytime

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