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