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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This golden-colored soup is brimming with an assortment of seafood and is topped with savory and colorful sourdough croutons. Lauren Covas, New Brunswick, New Jersey Ingredients:
2/3 cup chopped roasted sweet red pepper, drained |
1/4 cup reduced-fat mayonnaise |
croutons: |
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 |
Directions:
1. Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving.
2. For croutons, rub one 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. 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. 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 croutons; serve with bouillabaisse. Yield: 12 servings.
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