LAUREN'S BOUILLABAISSE
This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.- Lauren Covas, New Brunswick, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (5 quarts).
Number Of Ingredients 21
Steps:
- Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving., 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., 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., 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.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 684mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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Jesse Kilgallon
kilgallon.j@gmail.comThis was my first time making bouillabaisse and it was a success! The recipe was easy to follow and the dish turned out delicious.
Amna Noor
noor.a6@gmail.comI'm not sure what I did wrong, but my bouillabaisse turned out really watery. I think I might have added too much liquid.
Abrie Capell
capell-a28@hotmail.comThis is my new favorite bouillabaisse recipe! It's so easy to make and it always turns out perfect.
Cezanne Manalo
mc@hotmail.comOverall, this was a good bouillabaisse. I would definitely make it again, but I would make a few changes to the recipe.
Ugboma Victor
victor.ugboma67@yahoo.comThis bouillabaisse was a bit too fishy for my taste.
nightwolf
nightwolf89@yahoo.comI found this recipe to be a bit bland. I think it could have used more spices and herbs.
kcicf cuidx
cuidx_k67@gmail.comThe broth was a bit too salty for my taste, but overall this was a good bouillabaisse.
Louahedj Elhocine
elhocine@hotmail.comThis recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Carina Gouveia freitas
g-carina75@yahoo.comI'm not a huge fan of seafood, but I really enjoyed this bouillabaisse. The broth was light and flavorful, and the seafood was cooked perfectly.
Me. Sayam
sm17@gmail.comThis is the best bouillabaisse I've ever had. The broth is so rich and flavorful, and the seafood is cooked to perfection.
maricela martinez
martinez.maricela54@yahoo.comFollowed the recipe to the letter and it turned out amazing! The broth was flavorful and the seafood was cooked perfectly.
Vibe With Trisanna
trisannav3@hotmail.comThis bouillabaisse was a hit! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the saffron rouille - it added a lovely depth of flavor to the dish.