Lauren’s Bouillabaisse

This golden-colored soup is brimming with an assortment of seafood and is paired with savory and colorful sourdough toast with spread.

—Lauren Covas, New Brunswick, NJ

Prep: 30 min. • Cook: 20 min. • Makes: 12 servings

• ⅔ cup chopped roasted sweet red pepper, drained
• ¼ cup reduced-fat mayonnaise

TOASTS

• 6 slices sourdough bread
• 1 garlic clove, halved

BOUILLABAISSE

• 1 medium onion, chopped
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 2 plum tomatoes, chopped
• ½ tsp. saffron threads or 2 tsp. ground turmeric
• 3 ½ cups cubed red potatoes
• 2 ½ cups thinly sliced fennel bulb
• 1 carton (32 oz.) reduced-sodium chicken broth
• 3 cups clam juice
• 2 tsp. dried tarragon
• 24 fresh littleneck clams
• 24 fresh mussels, scrubbed and beards removed
• 1 lb. red snapper fillet, cut into 2-in. pieces
• ¾ lb. uncooked large shrimp, peeled and deveined
• ¼ cup minced fresh parsley

1. 1. Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving.
2. 2. 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.
3. 3. In a stockpot, saute the onion in oil until tender. Add the garlic; cook 1 minute longer. Reduce heat; stir in the 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 the potatoes are almost tender.
4. 4. Add clams, mussels, snapper and shrimp. Cook, stirring occasionally, for 10-15 minutes or until the clams and mussels open and the fish flakes easily with a fork. Discard unopened clams or mussels. Spoon into bowls; sprinkle with parsley. Spread the pepper mayo over toasts; serve with bouillabaisse.

1 ⅔ cups with 2 tsp. spread on ½ slice of bread: 239 cal., 5g fat (1g sat. fat), 70mg chol., 684mg sod., 23g carb. (3g sugars, 2g fiber), 24g pro. Diabetic exchanges: 3 lean meat, 1 ½ starch, ½ fat.

TIP

When using clams and mussels, first clean them under running water, using a scrub brush to remove any debris. Check to make sure the shells either are tightly closed or close when you tap on the top shell. If you find one that stays open, discard it. Also discard any that float. If there’s a hairy “beard” sticking out from the shell, remove it by pinching it and pulling it out gently.