Lauren’S Bouillabaisse Recipe

Name: Lauren’S Bouillabaisse
Yield: 4 servings
Cuisine: American
Ingredients: 2/3 cup chopped roasted sweet red pepper, drained; 1/4 cup reduced-fat mayonnaise; 6 slices sourdough bread; 1 garlic clove, halved; 1 medium onion, chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 2 plum tomatoes, chopped; 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric; 3-1/2 cups cubed red potatoes; 2-1/2 cups thinly sliced fennel bulb; 1 carton (32 ounces) reduced-sodium chicken broth; 3 cups clam juice; 2 teaspoons dried tarragon; 24 fresh littleneck clams; 24 fresh mussels, scrubbed and beards removed; 1 pound red snapper fillet, cut into 2-inch pieces; 3/4 pound uncooked large shrimp, peeled and deveined; 1/4 cup minced fresh parsley

Servings: persons

2/3 cup chopped roasted sweet red pepper, drained
1/4 cup reduced-fat mayonnaise
6 slices sourdough bread
1 garlic clove, halved
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 plum tomatoes, chopped
1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
3-1/2 cups cubed red potatoes
2-1/2 cups thinly sliced fennel bulb
1 carton (32 ounces) reduced-sodium chicken broth
3 cups clam juice
2 teaspoons dried tarragon
24 fresh littleneck clams
24 fresh mussels, scrubbed and beards removed
1 pound red snapper fillet, cut into 2-inch pieces
3/4 pound uncooked large shrimp, peeled and deveined
1/4 cup minced fresh parsley

1
Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving.
2
For croutons, rub one side of each bread slice with garlic; discard garlic. Cut bread slices in half. Place on an ungreased
3
. Bake at 400 for 4-5 minutes on each side or until lightly browned.
4
In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in tomatoes and saffron. Add the potatoes, fennel, broth, clam juice and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are almost tender.
5
Add the clams, mussels, snapper and shrimp. Cook, stirring occasionally, for 10-15 minutes or until clams and mussels open and fish flakes easily with a fork. Discard any unopened clams or mussels. Spoon into bowls; sprinkle with parsley. Spread pepper mayo over croutons; serve with bouillabaisse.

No nutrition data on file — estimate from the ingredient list.

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 19 ingredients. The key ingredients include: 2/3 cup chopped roasted sweet red pepper, drained, 1/4 cup reduced-fat mayonnaise, 6 slices sourdough bread, 1 garlic clove, halved, and more.

Yes, Lauren’S 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.

Lauren’S Bouillabaisse

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