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Lauren’s Bouillabaisse

Name: Lauren's Bouillabaisse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings (5 quarts).
Ingredients: 2/3 cup chopped roasted sweet red pepper, drained; 1/4 cup reduced-fat mayonnaise; TOASTS:; 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 review

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 20 min.

Makes

12 servings (5 quarts)

This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.— Lauren Covas, New Brunswick, New Jersey

Lauren's Bouillabaisse Recipe photo by Taste of Home

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Ingredients

2/3 cup chopped roasted sweet red pepper, drained
1/4 cup reduced-fat mayonnaise
TOASTS:
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 toasts, rub 1 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 toasts; serve with bouillabaisse.

Nutrition 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.

Lauren’s Bouillabaisse

Ingredients

Directions

Nutrition Facts

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