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Holiday Entrées

These main courses take a starring role in any holiday meal.|Text: Jason Horn and Cooking Light staff

Classic Bouillabaisse with Rouille-Topped Croutons Recipes
Photo: Becky Luigart-Stayner

Classic Bouillabaisse with Rouille-Topped Croutons

We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like.

View Recipe: Classic Bouillabaisse with Rouille-Topped Croutons

 


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