• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    35 minutes

  • Cook time

    60 minutes

  • Total

    95 minutes

  • Amount

    4 persons

Bouillabaisse with crostini and rouille

Make the best bouillabaisse in your Big Green Egg with this recipe. This French classic is often referred to as a fish soup but that isn’t entirely true, as the fish isn’t cooked in the soup itself. In this version of the classic soup recipe, the fish is smoked separately on a cedar plank. However, the mussels and clams will be cooked in the soup. Serve with homemade grilled crostini that you will make in your kamado and a delicious rouille.



  • 500 g cod fillet on the skin


  • 1 kg mussels
  • 400 g clams
  • 2 large Roseval potatoes
  • 3 celery stalks
  • 2 white onions
  • 4 cloves of garlic
  • 850 g tomato
  • 4 tbsp vegetable oil
  • 8 saffron threads
  • 1x 70 g tin of tomato purée
  • 250 ml double cream
  • 15 prawns (size 16/20), digestive tract removed


  • 12 slices of baguette
  • olive oil, for drizzling


  • 1 clove of garlic
  • 1 tbsp vegetable oil
  • 5 saffron threads
  • 6 tbsp mayonnaise

in advance

  1. Soak a Cedar Wooden Grilling Plank in plenty of water for 30 minutes. Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid to a temperature of 220°C.


  1. Cut the cod fillet into 2 cm cubes. Put them skin side down on the soaked plank. Place the plank on the grid and close the lid of the EGG. Leave to smoke for about 17 minutes until the cod has reached a core temperature of 45°C; you can measure this with the Instant Read Thermometer.
  2. While the cod is smoking, wash the mussels and clams in cold water and allow them to drain, throwing any broken and open ones away. Wash the potatoes and cut them into 1 cm cubes. Cut the celery stalks into slices of approx. 5 mm thick. Peel and finely chop the onions and garlic. In a blender, puree the tomatoes into a thick juice. For the crostini, drizzle the baguette slices with olive oil and season with salt and pepper to taste. Place the bread on the Half Moon Perforated Grid. To prepare the rouille, peel the garlic and chop finely.
  3. Remove the Wooden Grilling Plank with the cod from the EGG, season with salt and pepper and put to one side. To make the crostini, place the Half Moon Perforated Grid with the bread on the grid. To make the soup and rouille, place the Green Dutch Oven with the Cast Iron Sauce Pot next to it. For the rouille, add vegetable oil to the Cast Iron Sauce Pot and for the soup add vegetable oil to the Dutch Oven. Add the garlic to the Cast Iron Sauce Pot and the potato, celery, onion and garlic to the Dutch Oven. Fry the garlic for around 3 minutes, remove it from the EGG and then leave to cool. Sauté the vegetables in the Dutch Oven for around 5 minutes, stirring every now and then; close the lid of the EGG after each action. Meanwhile, heat the EGG to 200°C.
  4. Stir the saffron and tomato puree into the vegetables in the Dutch Oven and cook for around 2 minutes. Pour the cream and tomato juice into the pan and bring to the boil. Allow the soup to simmer for 10 minutes. Remove the crostini from the EGG when they are golden brown, which should take around 15 minutes, and put them aside. Meanwhile, mix all the ingredients for the rouille together adding salt and pepper to taste.
  5. Add the mussels, clams and prawns to the soup. Bring the soup to the boil again and leave it to simmer for 2 minutes until the shells open. Stir from time to time, closing the lid of the EGG after each action.
  6. Portion the cod cubes over the plates. Remove the bouillabaisse from the Big Green Egg, ladle into plates and serve with the crostini and rouille.

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