Bouillabaisse is a rich, traditional seafood stew from the south of France. It always contains garlic, saffron, and, of course, seafood. It’s almost always served with a garlic-and-mayonnaise concoction called rouille spread on grilled bread. In order to save time, this version calls for prepared clam juice, mussels, and boneless fish fillets (in the traditional version, usually several types of small flavorful fish are sautéed in olive oil and simmered for some time). The clam juice and mussels are very flavorful. In order to save on fat and calories, there’s no added olive oil—and I omitted the rouille and grilled bread altogether. This version is quite delicious as is and goes together quickly, so it’s fine for a weeknight meal.
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