Oahu Bouillabaisse

Notes: Hours to days ahead, make hearb broth and aioli - both go into the potatoes. And you need the broth to poach the seafood. Cook the fish after the potatoes are mashed and while the croutons are toasting.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 910
Caloriesfromfat 39 %
Protein 64 g
Fat 39 g
Satfat 6 g
Carbohydrate 70 g
Fiber 6.3 g
Sodium 1168 mg
Cholesterol 220 mg

Ingredients

2/3 cup diced red bell pepper
1/3 cup thinly sliced chives or green onions
Salt and pepper

Preparation

1. Mound hot potatoes equally in warm, wide soup bowls.

2. Arrange equal portions of herb-poached seafood around potatoes, then ladle the seafood hot broth over the seafood. Sprinkle servings with red bell pepper and chives.

3. Push 1 crouton upright into each potato mound, or lay on dish rim. Accompany the bouillabaisse with remaining croutons and the spicy aioli; add salt and pepper to taste.

Note:

Chef Alan Wong,

May 1997