Vegetable Bouillabaisse with Rouille


  • 2 tablespoons grapeseed oil
  • 1 onion, cut into chunks
  • 1 celery stalk, cut into chunks
  • 3 garlic cloves, coarsely chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • ½ teaspoon whole black peppercorns
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine, such as Sauvignon Blanc
  • Kombu stock (recipe follows)
  • 1 teaspoon saffron threads
  • ¾ pound small oyster mushrooms, stemmed
  • 4 artichoke hearts, halved (or a 15-ounce can)
  • 1 15-ounce can diced tomatoes
  • 2 leeks, chopped
  • 1 large fennel bulb, trimmed, halved, cored, and chopped
  • 3 garlic cloves, minced
  • 4 fresh flat-leaf parsley sprigs, chopped
  • Finely grated zest and juice of 2 oranges
  • 2 tablespoons Pernod
  • 1 teaspoon herbes de Provence
  • Rouille (recipe follows)
  • Toasted crusty baguette slices, for serving


Heat a large soup pot over medium heat with oil and sweat onion and celery. Add garlic, bay leaves, thyme, and peppercorns and season with salt and pepper.

Deglaze with wine until almost evaporated, about 1 minute. Add kombu stock and simmer, uncovered, about 20 minutes. Strain; discard solids.

Return stock to the pot, stir in saffron and add mushrooms, artichoke hearts, tomatoes, leeks, fennel, garlic, and parsley. Bring to a simmer and stir in orange zest, juice and Pernod. Season with herbes de Provence, salt, and pepper. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Season to taste.

Ladle bouillabaisse into soup bowls and dollop the rouille on the toasted baguette for dunking. Make 4 to 6 servings.

To make kombu stock: Steep 4 Sencha green tea bags and two 6-inch sheets dried kombu with 8 cups boiling water for 15 minutes; strain.

For rouille, combine ½ cup vegan mayonnaise, 1 jar of roasted pepper, 3 garlic cloves, one 3-inch baguette (crust removed and torn into pieces), 1 tablespoon Dijon mustard, and juice from half a lemon in a food processor and pulse, scraping down the sides as necessary, until well combined. With the motor running, drizzle in ¼ cup olive oil in a steady stream, making sure it directly hits the blade, and process until emulsified and thick. Season with salt, pepper, and a pinch of cayenne. Refrigerate to store up to 3 days.

Chef-owner Tal Ronnen, Crossroads Kitchen, Los Angeles