Oahu Bouillabaisse

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


  • none Smashed potatoes
  • none Herb-poached seafood
  • 2/3 cup diced red bell pepper
  • 1/3 cup thinly sliced chives or green onions
  • none Garlic croutons
  • none Spicy aioli
  • none Salt and pepper


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.

Nutritional Information

Amount per serving
  • Calories: 910none
  • Calories from fat: 39%
  • Protein: 64g
  • Fat: 39g
  • Saturated fat: 6g
  • Carbohydrate: 70g
  • Fiber: 6.3g
  • Sodium: 1168mg
  • Cholesterol: 220mg

Go to Full Version of

Oahu Bouillabaisse Recipe