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Categories:
Rouille red bell peppers mayonnaise croutons bread baguette garlic Bouillabaisse olive oil onion garlic tomato saffron threads red potato fennel bulb clam juice chicken broth littleneck clams mussels shrimp red snapper fillet parsley
Viewed: 43 - Published at: a year agoIngredients
- Rouille:
- 2/3 cup chopped bottled roasted red bell peppers
- 3 tablespoons reduced-fat mayonnaise
- Croutons:
- 4 ounces sourdough bread baguette, cut diagonally into 6 slices
- 1 garlic clove, halved
- Bouillabaisse:
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1 medium)
- 2 garlic cloves, minced
- 3/4 cup chopped plum tomato (about 2)
- 1/2 teaspoon saffron threads, lightly crushed
- 3 1/2 cups (3/4-inch) cubed red potato (about 1 pound)
- 2 1/2 cups thinly sliced fennel bulb (about 8 ounces)
- 3 cups clam juice
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 24 littleneck clams
- 24 mussels, scrubbed and debearded
- 12 ounces large shrimp, peeled and deveined
- 1 (1-pound) red snapper fillet, cut into 12 (2-inch) pieces
- 6 tablespoons chopped fresh parsley
Method
- Preheat oven to 400°.
- 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.
