Ingredients

  • 2 red peppers (roasted, skin and seeds removed)
  • 1/4 cup fresh breadcrumbs
  • 3 red chili peppers (chopped)
  • 3 cloves garlic (crushed)
  • 2 tablespoons olive oil
  • 3 tomatoes (chopped)
  • 1 fennel bulb (trimmed, sliced)
  • 1 leek (trimmed, sliced)
  • 1/4 teaspoon saffron
  • 6 cups seafood stock
  • 1 cup white wine
  • 1 pound white fish fillets (firm, cubed)
  • 12 ounces shrimp (peeled and deveined, tails intact)
  • 12 ounces mussels (scrubbed and de-bearded)
  • 4 ounces scallops
  • 1 tablespoon fresh parsley (chopped)
  • crusty bread (to serve)

Directions

  1. For the rouille, place red peppers, breadcrumbs, 1 clove of crushed garlic and 1 chopped chili pepper in a food processor or blender and process until well blended. Set aside.
  2. Heat oil in a large saucepan on high heat. Add tomatoes, fennel, leek, remaining 2 cloves crushed garlic and 2 chopped chili peppers, if desired, and sauté for 2-3 mins, until tender. Stir in saffron and cook for 1 min.
  3. Add stock and wine and bring to a boil. Reduce heat to low and simmer for 10 mins. Season to taste.
  4. Add seafood and parsley to soup. Cook for 4-5 mins until seafood is tender and cooked through. Serve bouillabaisse with rouille and crusty bread.
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NutritionView more

400Calories
Sodium31%DV740mg
Fat22%DV14g
Protein84%DV43g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories400Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat1.5g8%
Trans Fat
Cholesterol155mg52%
Sodium740mg31%
Potassium1380mg39%
Protein43g84%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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