Classic Bouillabaisse with Rouille-Topped Croutons

Classic Bouillabaisse with Rouille-Topped Croutons
Photo by Becky Luigart-Stayner

Ingredients

  • 2/3 cup chopped bottled roasted red bell peppers
  • 2 garlic cloves, minced
  • 6 tablespoons chopped fresh parsley
  • 12 ounces large shrimp, peeled and deveined
  • Rouille:
  • 4 ounces sourdough bread baguette, cut diagonally into 6 slices
  • 1 cup chopped onion (about 1 medium)
  • + 14 more ingredients
    • 1 (1-pound) red snapper fillet, cut into 12 (2-inch) pieces
    • 1 garlic clove, halved
    • ¾ cup chopped plum tomato (about 2)
    • 3 tablespoons reduced-fat mayonnaise
    • 1 tablespoon olive oil
    • Croutons:
    • 24 littleneck clams
    • Bouillabaisse:
    • 24 mussels, scrubbed and debearded
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 3 cups clam juice
    • 3 ½ cups (3/4-inch) cubed red potato (about 1 pound)
    • 2 ½ cups thinly sliced fennel bulb (about 8 ounces)
    • ½ teaspoon saffron threads, lightly crushed

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 toas...

View full recipe at My Recipes

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