Lauren's Bouillabaisse Recipe

5 1 1
Lauren's Bouillabaisse Recipe
Lauren's Bouillabaisse Recipe photo by Taste of Home
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Lauren's Bouillabaisse Recipe

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5 1 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Lauren's Bouillabaisse in Taste of Home Christmas Annual Annual 2011, p79

Nutritional Facts

1-2/3 cups with 2 teaspoons spread on 1/2 slice of bread: 239 calories, 5g fat (1g saturated fat), 70mg cholesterol, 684mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

  • 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
  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 baking sheet. Bake at 400 for 4-5 minutes on each side or until lightly browned.
  3. 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.
  4. 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.
Originally published as Lauren's Bouillabaisse in Taste of Home Christmas Annual Annual 2011, p79

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Polina User ID: 6841227 223690
Reviewed Mar. 27, 2015

"It was delicious. I took a risk cooking it for a dinner party for the 1st time but I was very pleased with the results. I will make it again."

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