Bouillabaisse
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.
EatingWell Magazine, January/February 2022
Gallery
Credit: Jacob Fox
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead:
Refrigerate rouille (Step 2) for up to 2 days.
Nutrition Facts
Serving Size:
1 2/3 cups soup, 2 toasts & 4 tsp. rouille Per Serving:
519 calories; protein 33g; carbohydrates 39g; dietary fiber 3g; sugars 2g; fat 20g; saturated fat 3g; cholesterol 96mg; sodium 885mg; potassium 877mg.