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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Hours to days ahead, make hearb broth and aioli - both go into the potatoes. And you need the broth to poach the seafood. Cook the fish after the potatoes are mashed and while the croutons are toasting. Ingredients:
smashed potatoes |
herb-poached seafood |
2/3 cup diced red bell pepper |
1/3 cup thinly sliced chives or green onions |
garlic croutons |
spicy aioli |
salt and pepper |
Directions:
1. Mound hot potatoes equally in warm, wide soup bowls.
2. Arrange equal portions of herb-poached seafood around potatoes, then ladle the seafood hot broth over the seafood. Sprinkle servings with red bell pepper and chives.
3. Push 1 crouton upright into each potato mound, or lay on dish rim. Accompany the bouillabaisse with remaining croutons and the spicy aioli; add salt and pepper to taste.
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