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Active Time:1 hrTotal Time:1 hr 25 minsServings:6Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hr 25 minsServings:6
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients16-inch baguette, preferably whole-wheat1tablespoonextra-virgin olive oil plus 1/2 cup, divided1cupjarred roasted red peppers, rinsed1smallclove garlic, crushed and peeled, plus 3 cloves, chopped1 ½tablespoonsplain breadcrumbs¼teaspoonkosher salt, divided1cupchopped leek1cupsliced fennel2tablespoonstomato paste1cupdry white wine¼cupPernodorpastis4cupsfish stock6ouncesfingerling potatoes, scrubbed and cut diagonally in half½teaspooncrushed saffron threads1bouquet garni: 1 bay leaf, 3 sprigs thyme, 3 parsley stems, 1/2 teaspoon whole peppercorns, 3 whole cloves, 2-inch strip orange peel, tied in cheesecloth1poundmussels, scrubbed and debearded12raw shrimp (31-35 count; 8 ounces), peeled and deveined12sea scallops, tough side muscle removed12ounceswhite fish fillet, such as grouperorsnapper, cut into 6 piecesChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
16-inch baguette, preferably whole-wheat
1tablespoonextra-virgin olive oil plus 1/2 cup, divided
1cupjarred roasted red peppers, rinsed
1smallclove garlic, crushed and peeled, plus 3 cloves, chopped
1 ½tablespoonsplain breadcrumbs
¼teaspoonkosher salt, divided
1cupchopped leek
1cupsliced fennel
2tablespoonstomato paste
1cupdry white wine
¼cupPernodorpastis
4cupsfish stock
6ouncesfingerling potatoes, scrubbed and cut diagonally in half
½teaspooncrushed saffron threads
1bouquet garni: 1 bay leaf, 3 sprigs thyme, 3 parsley stems, 1/2 teaspoon whole peppercorns, 3 whole cloves, 2-inch strip orange peel, tied in cheesecloth
1poundmussels, scrubbed and debearded
12raw shrimp (31-35 count; 8 ounces), peeled and deveined
12sea scallops, tough side muscle removed
12ounceswhite fish fillet, such as grouperorsnapper, cut into 6 pieces
Chopped fresh parsley for garnish
Directions
Preheat oven to 350°F. Slice baguette diagonally into 12 pieces. Place on a baking sheet and brush both sides with 1 tablespoon oil. Bake until golden brown, flipping once, about 25 minutes. Set aside.
Meanwhile, combine peppers, crushed garlic, breadcrumbs, 1/8 teaspoon salt and cayenne in a blender. Puree until smooth, about 20 seconds. With the blender running, slowly drizzle in 1/4 cup oil. Set aside.
Nestle mussels, shrimp, scallops and fish into the broth, making sure each piece is submerged. Cover and simmer until the fish is cooked and the mussels have opened (discard any unopened mussels), 3 to 5 minutes.
Dollop 2 teaspoons rouille on each toast. (Reserve the remaining rouille for another use.) Serve the bouillabaisse with the toasts; garnish with parsley, if desired.
To make ahead:
Refrigerate rouille (Step 2) for up to 2 days.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)519Calories20gFat39gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
