Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup nonfat mayonnaise; 2 teaspoons tomato paste; 1/8 teaspoon ground red pepper; 1 small garlic clove, crushed; 1 tablespoon olive oil; 3 cups thinly sliced fennel bulb (about 1 large bulb); 1 cup chopped onion; 1 tablespoon fresh or 1 teaspoon dried thyme; 2 garlic cloves, crushed; 1 cup water; 1/4 teaspoon salt; 1/4 teaspoon saffron threads (optional); 1/4 teaspoon black pepper; 3/4 pound small red potatoes, quartered; 2 (8-ounce) bottles clam juice; 1 (10 3/4-ounce) can tomato puree; 1 pound skinned halibut fillets, cut into 2-inch pieces; 1/2 pound bay scallops; 1/2 pound large shrimp, peeled and deveined; Minced fresh parsley (optional); 6 (1/2-inch-thick) slices French bread, toasted

Servings: persons

1/4 cup nonfat mayonnaise
2 teaspoons tomato paste
1/8 teaspoon ground red pepper
1 small garlic clove, crushed
1 tablespoon olive oil
3 cups thinly sliced fennel bulb (about 1 large bulb)
1 cup chopped onion
1 tablespoon fresh or 1 teaspoon dried thyme
2 garlic cloves, crushed
1 cup water
1/4 teaspoon salt
1/4 teaspoon saffron threads (optional)
1/4 teaspoon black pepper
3/4 pound small red potatoes, quartered
2 (8-ounce) bottles clam juice
1 (10 3/4-ounce) can tomato puree
1 pound skinned halibut fillets, cut into 2-inch pieces
1/2 pound bay scallops
1/2 pound large shrimp, peeled and deveined
Minced fresh parsley (optional)
6 (1/2-inch-thick) slices French bread, toasted

1
Combine first 4 ingredients in a bowl; stir well. Cover and chill.
2
Heat the olive oil in a large Dutch oven over medium-high heat. Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender.
3
Add water and the next 6 ingredients (water through tomato puree) to fennel mixture, and bring to a boil. Cook for 15 minutes or until potatoes are crisp-tender. Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or until seafood is done.
4
Ladle soup into individual bowls, and garnish with parsley, if desired. Serve with toast topped with tomato-mayonnaise mixture.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup nonfat mayonnaise, 2 teaspoons tomato paste, 1/8 teaspoon ground red pepper, 1 small garlic clove, crushed, and more.

Yes, Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouillabaisse

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