ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic Bouillabaisse with Rouille-Topped Croutons

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.