Classic Bouillabaisse with Rouille-Topped Croutons

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

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 17%
  • Fat: 6.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 37.8g
  • Carbohydrate: 32.6g
  • Fiber: 3.7g
  • Cholesterol: 142mg
  • Iron: 10.4mg
  • Sodium: 882mg
  • Calcium: 121mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 2. To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.
  3. 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. 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. 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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