Traditional Seafood Pot with Creamy Rouille Sauce

Introduction

A seafood pot is a classic way to celebrate the ocean’s bounty. Combining fresh seafood with aromatic vegetables and a rich, creamy rouille sauce, this dish is comforting, flavorful, and perfect for special family meals. This recipe guides you through preparing a traditional seafood pot and pairing it with a luxurious rouille sauce for dipping or drizzling.

Ingredients
For the Seafood Pot:

1 lb (450 g) mussels, cleaned

1 lb (450 g) clams, cleaned

1 lb (450 g) firm white fish (cod, haddock, or halibut), cut into chunks

1/2 lb (225 g) shrimp, peeled and deveined

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, sliced

1 celery stalk, sliced

1 fennel bulb, sliced

1 can (14 oz/400 g) diced tomatoes

1 cup (240 ml) fish or seafood stock

1/2 cup (120 ml) dry white wine

1 tsp saffron threads (optional, for authentic flavor)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

For the Creamy Rouille Sauce:

1 egg yolk

1/2 cup (120 ml) olive oil

1 garlic clove, minced

1 tsp Dijon mustard

1 tsp smoked paprika

1/4 tsp cayenne pepper (optional, for heat)

Juice of 1 lemon

Salt and pepper, to taste

Instructions
Step 1: Prepare the Seafood Pot