Lauren’S Bouillabaisse

• 2/3 cup chopped roasted sweet red pepper, drained
• 1/4 cup reduced-fat mayonnaise
• 6 slices sourdough bread
• 1 garlic clove, halved
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 plum tomatoes, chopped
• 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
• 3-1/2 cups cubed red potatoes
• 2-1/2 cups thinly sliced fennel bulb
• 1 carton (32 ounces) reduced-sodium chicken broth
• 3 cups clam juice
• 2 teaspoons dried tarragon
• 24 fresh littleneck clams
• 24 fresh mussels, scrubbed and beards removed
• 1 pound red snapper fillet, cut into 2-inch pieces
• 3/4 pound uncooked large shrimp, peeled and deveined
• 1/4 cup minced fresh parsley

1. Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving.
2. For croutons, rub one side of each bread slice with garlic; discard garlic. Cut bread slices in half. Place on an ungreased
3. . Bake at 400 for 4-5 minutes on each side or until lightly browned.
4. 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.
5. 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 croutons; serve with bouillabaisse.

sweet red pepper, mayonnaise, bread, garlic, onion, olive oil, garlic, tomatoes, saffron threads, red potatoes, fennel bulb, chicken broth, clam juice, tarragon, littleneck clams, fresh mussels, red snapper, shrimp, fresh parsley

Taken from www.tasteofhome.com/recipes/lauren-s-bouillabaisse/ (may not work)