• 6servings
  • 341calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup chopped bottled roasted red bell peppers

  2. 3 tablespoons reduced-fat mayonnaise

  3. 4 ounces sourdough bread baguette, cut diagonally into 6 slices

  4. 1 garlic clove, halved

  5. 1 tablespoon olive oil

  6. 1 cup chopped onion (about 1 medium)

  7. 2 garlic cloves, minced

  8. 3/4 cup chopped plum tomato (about 2)

  9. 1/2 teaspoon saffron threads, lightly crushed

  10. 3 1/2 cups (3/4-inch) cubed red potato (about 1 pound)

  11. 2 1/2 cups thinly sliced fennel bulb (about 8 ounces)

  12. 3 cups clam juice

  13. 1 (14-ounce) can fat-free, less-sodium chicken broth

  14. 24 littleneck clams

  15. 24 mussels, scrubbed and debearded

  16. 12 ounces large shrimp, peeled and deveined

  17. 1 (1-pound) red snapper fillet, cut into 12 (2-inch) pieces

  18. 6 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  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 400° 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.


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