Classic Bouillabaisse with Rouille-Topped Croutons

Ingredients

• 3 cups bottled clam juice 
• 14 ounce fat-skimmed beef broth fat-free canned
• 8 ounces fennel bulb thinly sliced
• 6 tablespoons parsley fresh chopped
• 1  garlic clove halved
• 2  garlic clove minced
• 24  littleneck clams 
• 3 tablespoons mayonnaise reduced-fat
• 24  mussels scrubbed
• 1 tablespoon olive oil 
• 1 cup onion chopped ( 1 medium)
• 0.8 cup plum tomatoes chopped ( 2)
• 3.5 cups potatoes - remove skin red cubed () ( 1 pound)
• 0.7 cup roasted peppers red chopped
• 0.5 teaspoon saffron threads crushed
• 12 ounces shrimp deveined peeled
• 1 pound snapper red cut into 12 (2-inch) pieces
• 4 ounces sourdough bread 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ladle
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 40
2. To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.
3. To prepare the croutons, arrange baguette slices in a single layer on a baking sheet; bake slices at 400 for 8 minutes or until toasted. Rub one side of each crouton with cut side of garlic clove halves; discard garlic clove halves. Set croutons aside.
4. To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat.
5. Add onion and garlic to pan; cook 8 minutes or until tender.
6. Add tomato; cook 3 minutes.
7. Add saffron; cook 30 seconds.
8. Add potato, fennel, clam juice, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is almost done. Increase heat to medium.
9. Add clams; cover and simmer 5 minutes.
10. Add mussels; cover and simmer 3 minutes.
11. Add shrimp and fish; cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells.
12. Ladle 2 cups seafood mixture into each of 6 shallow bowls.
13. Spread each crouton with about 1 tablespoon rouille.
14. Place 1 crouton on top of each bowl; sprinkle each serving with 1 tablespoon parsley.