Bouillabaisse

• 1/4 cup nonfat mayonnaise
• 2 teaspoons tomato paste
• 1/8 teaspoon ground red pepper
• 1 small garlic clove, crushed
• 1 tablespoon olive oil
• 3 cups thinly sliced fennel bulb (about 1 large bulb)
• 1 cup chopped onion
• 1 tablespoon fresh or 1 teaspoon dried thyme
• 2 garlic cloves, crushed
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads (optional)
• 1/4 teaspoon black pepper
• 3/4 pound small red potatoes, quartered
• 2 (8-ounce) bottles clam juice
• 1 (10 3/4-ounce) can tomato puree
• 1 pound skinned halibut fillets, cut into 2-inch pieces
• 1/2 pound bay scallops
• 1/2 pound large shrimp, peeled and deveined
• Minced fresh parsley (optional)
• 6 (1/2-inch-thick) slices French bread, toasted

1. Combine first 4 ingredients in a bowl; stir well. Cover and chill.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender.
3. Add water and the next 6 ingredients (water through tomato puree) to fennel mixture, and bring to a boil. Cook for 15 minutes or until potatoes are crisp-tender. Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or until seafood is done.
4. Ladle soup into individual bowls, and garnish with parsley, if desired. Serve with toast topped with tomato-mayonnaise mixture.

nonfat mayonnaise, tomato paste, ground red pepper, garlic, olive oil, fennel bulb, onion, thyme, garlic, water, salt, saffron threads, black pepper, red potatoes, clam juice, tomato puruee, bay scallops, shrimp, fresh parsley, bread

Taken from www.myrecipes.com/recipe/bouillabaisse-2 (may not work)