Classic Bouillabaisse with Rouille-Topped Croutons

Classic Bouillabaisse with Rouille-Topped Croutons Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 341
Caloriesfromfat 17 %
Fat 6.5 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 1.8 g
Protein 37.8 g
Carbohydrate 32.6 g
Fiber 3.7 g
Cholesterol 142 mg
Iron 10.4 mg
Sodium 882 mg
Calcium 121 mg

Ingredients

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

Preparation

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.

Note:

David Bonom,

Cooking Light

November 2008
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