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