Classic Bouillabaisse With Rouille-Topped Croutons Recipe

Name: Classic Bouillabaisse With Rouille-Topped Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rouille:; 2/3 cup chopped bottled roasted red bell peppers; 3 tablespoons reduced-fat mayonnaise; Croutons:; 4 ounces sourdough bread baguette, cut diagonally into 6 slices; 1 garlic clove, halved; Bouillabaisse:; 1 tablespoon olive oil; 1 cup chopped onion (about 1 medium); 2 garlic cloves, minced; 3/4 cup chopped plum tomato (about 2); 1/2 teaspoon saffron threads, lightly crushed; 3 1/2 cups (3/4-inch) cubed red potato (about 1 pound); 2 1/2 cups thinly sliced fennel bulb (about 8 ounces); 3 cups clam juice; 1 (14-ounce) can fat-free, less-sodium chicken broth; 24 littleneck clams; 24 mussels, scrubbed and debearded; 12 ounces large shrimp, peeled and deveined; 1 (1-pound) red snapper fillet, cut into 12 (2-inch) pieces; 6 tablespoons chopped fresh parsley

Servings: persons

Rouille:
2/3 cup chopped bottled roasted red bell peppers
3 tablespoons reduced-fat mayonnaise
Croutons:
4 ounces sourdough bread baguette, cut diagonally into 6 slices
1 garlic clove, halved
Bouillabaisse:
1 tablespoon olive oil
1 cup chopped onion (about 1 medium)
2 garlic cloves, minced
3/4 cup chopped plum tomato (about 2)
1/2 teaspoon saffron threads, lightly crushed
3 1/2 cups (3/4-inch) cubed red potato (about 1 pound)
2 1/2 cups thinly sliced fennel bulb (about 8 ounces)
3 cups clam juice
1 (14-ounce) can fat-free, less-sodium chicken broth
24 littleneck clams
24 mussels, scrubbed and debearded
12 ounces large shrimp, peeled and deveined
1 (1-pound) red snapper fillet, cut into 12 (2-inch) pieces
6 tablespoons chopped fresh parsley

1
Preheat oven to 400u00b0.
2
To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.
3
To prepare the croutons, arrange baguette slices in a single layer on a baking sheet; bake slices at 400u00b0 for 8 minutes or until toasted. Rub one side of each crouton with cut side of garlic clove halves; discard garlic clove halves. Set croutons aside.
4
To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender. Add tomato; cook 3 minutes. Add saffron; cook 30 seconds. Add potato, fennel, clam juice, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is almost done. Increase heat to medium. Add clams; cover and simmer 5 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp and fish; cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells.
5
Ladle 2 cups seafood mixture into each of 6 shallow bowls. Spread each crouton with about 1 tablespoon rouille. Place 1 crouton on top of each bowl; sprinkle each serving with 1 tablespoon parsley.

561

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: Rouille:, 2/3 cup chopped bottled roasted red bell peppers, 3 tablespoons reduced-fat mayonnaise, Croutons:, and more.

Yes, Classic Bouillabaisse With Rouille-Topped Croutons 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.

Classic Bouillabaisse With Rouille-Topped Croutons

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