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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 910
  • Calories from fat: 39%
  • Protein: 64g
  • Fat: 39g
  • Saturated fat: 6g
  • Carbohydrate: 70g
  • Fiber: 6.3g
  • Sodium: 1168mg
  • Cholesterol: 220mg

Ingredients

Preparation

  1. 1. Mound hot potatoes equally in warm, wide soup bowls.
  2. 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. 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.
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