Classic Bouillabaisse With Rouille-Topped Croutons

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!