Ingredients
2/3 cup chopped roasted sweet red pepper, drained1/4 cup reduced-fat mayonnaiseTOASTS:6 slices sourdough bread1 garlic clove, halvedBOUILLABAISSE:1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced2 plum tomatoes, chopped1/2 teaspoon saffron threads or 2 teaspoons ground turmeric3-1/2 cups cubed red potatoes2-1/2 cups thinly sliced fennel bulb1 carton (32 ounces) reduced-sodium chicken broth3 cups clam juice2 teaspoons dried tarragon24 fresh littleneck clams24 fresh mussels, scrubbed and beards removed1 pound red snapper fillet, cut into 2-inch pieces3/4 pound uncooked large shrimp, peeled and deveined1/4 cup minced fresh parsley
Preparation
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.
