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

Total Time Prep: 30 min. Cook: 20 min.

Yield 12 servings (5 quarts)

Test Kitchen Approved

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

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.

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

Recipe Creator