Name: Lauren's Bouillabaisse
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2/3 cup chopped roasted sweet red pepper, drained -; 1/4 cup reduced-fat mayonnaise -; TOASTS: -; 6 slices sourdough bread -; 1 garlic clove, halved -; Bouillabaisse: -; 1 medium onion, chopped -; 1 tablespoon olive oil -; 2 garlic cloves, minced -; 2 plum tomatoes, chopped -; 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric -; 3-1/2 cups cubed red potatoes -; 2-1/2 cups thinly sliced fennel bulb -; 1 carton (32 ounces) reduced-sodium chicken broth -; 3 cups clam juice -; 2 teaspoons dried tarragon -; 24 fresh littleneck clams -; 24 fresh mussels, scrubbed and beards removed -; 1 pound red snapper fillet, cut into 2-inch pieces -; 3/4 pound uncooked large shrimp, peeled and deveined -; 1/4 cup minced fresh parsley -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lauren's Bouillabaisse

1. 2/3 cup chopped roasted sweet red pepper, drained -

2. 1/4 cup reduced-fat mayonnaise -

3. TOASTS: -

4. 6 slices sourdough bread -

5. 1 garlic clove, halved -

6. Bouillabaisse: -

7. 1 medium onion, chopped -

8. 1 tablespoon olive oil -

9. 2 garlic cloves, minced -

10. 2 plum tomatoes, chopped -

11. 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric -

12. 3-1/2 cups cubed red potatoes -

13. 2-1/2 cups thinly sliced fennel bulb -

14. 1 carton (32 ounces) reduced-sodium chicken broth -

15. 3 cups clam juice -

16. 2 teaspoons dried tarragon -

17. 24 fresh littleneck clams -

18. 24 fresh mussels, scrubbed and beards removed -

19. 1 pound red snapper fillet, cut into 2-inch pieces -

20. 3/4 pound uncooked large shrimp, peeled and deveined -

21. 1/4 cup minced fresh parsley -

How to cook deliciously - Lauren's Bouillabaisse

1. Stage

Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving.

2. Stage

For toasts, rub 1 side of each bread slice with garlic; discard garlic. Cut bread slices in half. Place on an ungreased baking sheet. Bake at 400° for 4-5 minutes on each side or until lightly browned.

3. Stage

In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in tomatoes and saffron. Add the potatoes, fennel, broth, clam juice and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are almost tender.

4. Stage

Add the clams, mussels, snapper and shrimp. Cook, stirring occasionally, for 10-15 minutes or until clams and mussels open and fish flakes easily with a fork. Discard any unopened clams or mussels. Spoon into bowls; sprinkle with parsley. Spread pepper mayo over toasts; serve with bouillabaisse.