Classic Bouillabaisse with Rouille-Topped Croutons

Classic-bouillabaisse-ck-1853949-l
(3) Course Soups and Stews

Ingredients in this Recipe

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

Recipe Preparation

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