Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like.

Recipe by Cooking Light November 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.

  • To prepare the croutons, arrange baguette slices in a single layer on a baking sheet; bake slices at 400° for 8 minutes or until toasted. Rub one side of each crouton with cut side of garlic clove halves; discard garlic clove halves. Set croutons aside.

  • To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender. Add tomato; cook 3 minutes. Add saffron; cook 30 seconds. Add potato, fennel, clam juice, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is almost done. Increase heat to medium. Add clams; cover and simmer 5 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp and fish; cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells.

  • Ladle 2 cups seafood mixture into each of 6 shallow bowls. Spread each crouton with about 1 tablespoon rouille. Place 1 crouton on top of each bowl; sprinkle each serving with 1 tablespoon parsley.

Nutrition Facts

341 calories; calories from fat 17%; fat 6.5g; saturated fat 0.9g; mono fat 2.2g; poly fat 1.8g; protein 37.8g; carbohydrates 32.6g; fiber 3.7g; cholesterol 142mg; iron 10.4mg; sodium 882mg; calcium 121mg.
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