Lauren’s Bouillabaisse

“This golden-coloured soup is brimming with an assortment of seafood and is paired with savoury, colourful sourdough toast with spread.” — Lauren Covas, New Brunswick, New Jersey

Lauren's Bouillabaisse Exps Ssmz20 91049 B10 11 4b 1Taste of Home
Servings Prep Time Cook Time
12servings (5 quarts) 30minutes 20minutes
Servings Prep Time
12servings (5 quarts) 30minutes
Cook Time
Portions: servings (5 quarts)
Portions: servings (5 quarts)
  1. Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving.
  2. 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. 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 toasts; serve with bouillabaisse.
Recipe Notes

Nutrition Facts

1-2/3 cups with 2 teaspoons spread on 1/2 slice of bread: 239 calories, 5g fat (1g saturated fat), 70mg cholesterol, 684mg sodium, 23g carbohydrate (3g sugars, 2g fibre), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.