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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