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

Oahu Bouillabaisse

Yield Makes 6 servings
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.

Ingredients

Nutrition 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

How to Make It

  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.