Healthy Recipes Soup Healthy Fish & Seafood Soup Recipes Bouillabaisse Be the first to rate & review! This simplified take on the Provençal seafood soup uses prepared fish stock—no need to make it. The recipe yields more rouille (traditional red pepper sauce) than you'll need—leftovers can top fish or roasted vegetables. By Bill Millholland Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Jacob Fox Active Time: 1 hr Total Time: 1 hr 25 mins Servings: 6 Nutrition Profile: Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 6-inch baguette, preferably whole-wheat 1 tablespoon extra-virgin olive oil plus 1/2 cup, divided 1 cup jarred roasted red peppers, rinsed 1 small clove garlic, crushed and peeled, plus 3 cloves, chopped 1 ½ tablespoons plain breadcrumbs ¼ teaspoon kosher salt, divided 1 cup chopped leek 1 cup sliced fennel 2 tablespoons tomato paste 1 cup dry white wine ¼ cup Pernod or pastis 4 cups fish stock 6 ounces fingerling potatoes, scrubbed and cut diagonally in half ½ teaspoon crushed saffron threads 1 bouquet garni: 1 bay leaf, 3 sprigs thyme, 3 parsley stems, 1/2 teaspoon whole peppercorns, 3 whole cloves, 2-inch strip orange peel, tied in cheesecloth 1 pound mussels, scrubbed and debearded 12 raw shrimp (31-35 count; 8 ounces), peeled and deveined 12 sea scallops, tough side muscle removed 12 ounces white fish fillet, such as grouper or snapper, cut into 6 pieces Chopped fresh parsley for garnish Directions Preheat oven to 350°F. Slice baguette diagonally into 12 pieces. Place on a baking sheet and brush both sides with 1 tablespoon oil. Bake until golden brown, flipping once, about 25 minutes. Set aside. Meanwhile, combine peppers, crushed garlic, breadcrumbs, 1/8 teaspoon salt and cayenne in a blender. Puree until smooth, about 20 seconds. With the blender running, slowly drizzle in 1/4 cup oil. Set aside. Heat the remaining 1/4 cup oil in a large heavy pot over medium-low heat. Add leek, fennel and the remaining 1/8 teaspoon salt. Cook until the vegetables are soft and translucent, 8 to 10 minutes. (Do not brown.) Add the remaining 3 cloves chopped garlic and tomato paste and cook for 1 minute. Add wine and Pernod (or pastis) and simmer until reduced by half, about 5 minutes. Add stock, potatoes, saffron and bouquet garni. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the potatoes are tender, 25 to 30 minutes. Discard the bouquet garni. Nestle mussels, shrimp, scallops and fish into the broth, making sure each piece is submerged. Cover and simmer until the fish is cooked and the mussels have opened (discard any unopened mussels), 3 to 5 minutes. Dollop 2 teaspoons rouille on each toast. (Reserve the remaining rouille for another use.) Serve the bouillabaisse with the toasts; garnish with parsley, if desired. To make ahead: Refrigerate rouille (Step 2) for up to 2 days. Originally appeared: EatingWell Magazine, January/February 2022 Rate It Print Nutrition Facts (per serving) 519 Calories 20g Fat 39g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 2/3 cups soup, 2 toasts & 4 tsp. rouille Calories 519 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 3g 11% Total Sugars 2g Protein 33g 66% Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 96mg 32% Sodium 885mg 38% Potassium 877mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved