Basque-style bouillabaisse with sole and tarragon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Basque-style bouillabaisse with sole and tarragon

Basque-style bouillabaisse with sole and tarragon

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

20 Minutes

This paleo fish stew comes together in less than half an hour thanks to pre-chopped mirepoix and our house-made aioli, for a velvety finish to this light yet hearty meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic small leek
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 teaspoon sweet smoked paprika
  • 1 bunch organic dandelion or other leafy greens (about 7 ounces)
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • Sunbasket herbed tomato base (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • Sunbasket lemon-garlic aioli base (paleo mayo - lemon juice - garlic)
  • 1 organic lemon
  • 2 or 3 sprigs organic fresh tarragon
Chef's Tip
We recommend stirring a little of the hot broth with the aioli before adding it to the stew to prevent the aioli from separating in the hot liquid.
Make It Leaner
A little aioli can go a long way. Use only 1 tablespoon [2 TBL] aioli when preparing the bouillabaisse and you’ll save 40 calories and 5 grams of fat per serving. Use the remaining aioli as a sandwich spread for lunch the next day.
Ingredient IQ
Although aioli might seem like a fancy word for garlic mayo, traditionally it’s a unique sauce. Literally meaning “garlic oil,” it originally got its creaminess (and far richer taste) from pounding fresh garlic cloves with a mortar and pestle, then whisking in olive oil—and sometimes egg yolks—along with lemon juice, sea salt, and herbs.

Nutrition per serving

Calories 460, Total Fat 22g (28% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 610mg (27% DV), Total Carb. 26g (9% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the leek; start the stew

  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well and pat dry.
In a medium [large] sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the leek and mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the sweet smoked paprika and cook until fragrant, about 30 seconds.
While the vegetables cook, prepare the greens and fish.

2

Prep and cook the greens and fish

Prep and cook instructions are almost identical for both fish options.
  • Trim the ends from the dandelion greens, if needed; coarsely chop the greens.
  • Pat the fish dry with a paper towel; cut the fish into 1-inch pieces. Season lightly with salt and pepper.
To the pot with the leek and mirepoix, stir in the herbed tomato base and cook until fragrant, about 1 minute. Add the greens and 2 cups [3 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, add the fish, and cook until opaque and flaky, 4 to 6 minutes for sole or halibut.
While the greens and fish cook, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the stew

  • Divide the lemon-garlic aioli base in half.
  • Cut the lemon into wedges for garnish.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves for garnish.
When the fish is done, in a small bowl, stir together half the lemon-garlic aioli base and 1 tablespoon [2 TBL] hot bouillabaisse liquid. Off the heat, stir the aioli mixture into the bouillabaisse. Season to taste with salt and pepper.

Serve

Transfer the bouillabaisse to individual bowls and garnish with the tarragon. Serve the remaining aioli and lemon wedges on the side.
Kids Can!
  • Rinse the leek.
  • Measure the water for the bouillabaisse.
  • Strip the tarragon leaves.
  • Garnish with the tarragon.
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