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Lauren's Bouillabaisse

 Lauren's Bouillabaisse
This golden-colored soup is brimming with an assortment of seafood and is topped with savory and colorful sourdough croutons.— Lauren Covas, New Brunswick, New Jersey
12 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 2/3 cup chopped roasted sweet red pepper, drained
  • 1/4 cup reduced-fat mayonnaise
  • CROUTONS:
  • 6 slices sourdough bread
  • 1 garlic clove, halved
  • BOUILLABAISSE:
  • 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

Directions

  • Place red pepper and mayonnaise in a food processor; cover and

2 of 2

Lauren's Bouillabaisse (continued)

Directions (continued)

  • process until smooth. Refrigerate until serving.
  • For croutons, rub one side of each bread slice with garlic; discard
  • garlic. Cut bread slices in half. Place on an ungreased baking
  • sheet. Bake at 400 for 4-5 minutes on each side or until lightly
  • browned.
  • 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.
  • 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. Yield: 12 servings.
Nutritional Facts: 1-2/3 cups with 2 teaspoons spread on 1/2 slice of bread equals 239 calories, 5 g fat (1 g saturated fat), 70 mg cholesterol, 684 mg sodium, 23 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.