Recipes and Cooking Bouillabaisse By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 20, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Soak Time: 45 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce fresh or frozen shrimp in shells 8 ounce fresh or frozen scallops 8 ounce fresh or frozen white firm-flesh fish fillets, such as cod 8 fresh mussels Salt 1 pound tiny new potatoes, halved or quartered ½ of a medium fennel bulb 1 cup finely chopped onion (1 large) 4 cloves garlic, minced 1 tablespoon vegetable oil 1 32 ounce carton vegetable broth 1 ½ cup finely chopped roma tomatoes ½ teaspoon salt ½ teaspoon finely shredded lemon peel ¼ teaspoon saffron threads ¼ teaspoon cayenne pepper 1 recipe Garlic-Parmesan Croutons Garlic-Parmesan Croutons 3 cup firm-textured bread, cut into 1-inch cubes 1 tablespoon garlic-flavored olive oil, or olive oil 1 tablespoon grated Parmesan cheese ¼ teaspoon ground black pepper Directions Thaw shrimp, scallops, and fish, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp, scallops, and fish; pat dry with paper towels. Cut any large scallops in half. Cut fish into 1-inch pieces. Cover and chill until needed. Scrub mussels under cold running water. Using your fingers, pull out and discard any beards visible between mussel shells. In an extra-large bowl combine 3 quarts water and 3 tablespoons salt. Add mussels; soak for 15 minutes. Drain and rinse thoroughly. Repeat two more times with fresh water and salt. Drain and rinse mussels thoroughly. Meanwhile, in a large saucepan cook potatoes in a large amount of boiling water for 10 to 15 minutes or just until tender. Drain; set aside. Cut off and discard fennel stalks, reserving some of the feathery tops if desired. Remove any wilted outer layers from bulb; cut a thin slice from base of bulb. Cut bulb in half lengthwise; discard core. Finely chop fennel bulb. Snip the reserved fennel tops; set aside. In a 5-quart Dutch oven cook and stir finely chopped fennel, onion, and garlic in hot oil over medium heat until tender. Carefully stir in broth, tomatoes, 1/2 teaspoon salt, lemon peel, saffron, and cayenne pepper. Bring to boiling; stir in shrimp, scallops, fish, mussels, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or until mussels open. Discard any unopened mussels. Top each serving with Garlic-Parmesan Croutons. If desired, garnish with the reserved fennel tops. Garlic-Parmesan Croutons Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. In a large bowl combine bread, olive oil, Parmesan cheese, and ground black pepper. Toss to combine. Spread cubes into prepared pan. Bake about 20 minutes or until golden, stirring once or twice. Cool in pan on wire rack. Rate it Print Nutrition Facts (per serving) 318 Calories 8g Fat 32g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 318 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 97mg 32% Sodium 1216mg 53% Total Carbohydrate 32g 12% Total Sugars 5g Protein 29g Vitamin C 22.4mg 112% Calcium 111.1mg 9% Iron 4.5mg 25% Potassium 1069mg 23% Folate, total 76.6mcg Vitamin B-12 6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.