Serving the Bouillabaisse. According to traditionalists, this dish should be eaten in two courses. Bouillabaisse is served with croutons, usually infused with garlic, and rouille, a traditional Provençal sauce. From the forthcoming book 100 Greatest Dishes of the World, copyright by Anya Von Bremsen.. Ingredients. Note: Some fish options in this recipe may be unsustainable. This all-in-one version is probably closer to your idea of a bouillabaisse—a gutsy soup thick with fish, potatoes, and shellfish. Stir to coat … 1 Cook the onions, leeks, fennel: Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. Good olive oil, as needed 4 to 8 thick slices good bread 1 onion, chopped 4 cloves garlic, chopped 2 celery stalks, trimmed and chopped 1 carrot, trimmed and chopped This is made with garlic, breadcrumbs and olive oil, and has a similar consistency to aioli sauce. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring … When the oil is hot, add the onions, leeks, and fennel. Check Seafood Watch (monkfish, grouper, tilefish) for information and alternatives.Serves 8. For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking.