Provençal cod bouillabaisse with garlic bread

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

Provençal cod bouillabaisse with garlic bread

Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

25–40 Minutes

Our simplified version of the iconic Provençal fish stew is a cinch to put together. Crunchy garlic bread is served on the side to soak up all the goodness.

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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.
  • 2 or 3 cloves organic peeled fresh garlic
  • 1 ciabatta roll
  • 1 organic fennel bulb
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon piment d’Espelette
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 1 cup crushed tomatoes
  • 1 teaspoon sumac
Ingredient IQ
A citrusy spice popular in Middle Eastern cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

Calories 450, Total Fat 14g (18% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 910mg (40% DV), Total Carb. 52g (19% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Wheat

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.

Instructions

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

Wash produce before use

1

Toast the garlic bread

Heat the oven to 350°F.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp]; set aside half for the bouillabaisse.
  • Cut the ciabatta roll in half horizontally, then cut the halves in half crosswise.
In a small bowl, using a fork, mash half the garlic with 1 tablespoon [2 TBL] butter (from your pantry) or stir with 1 to 2 tablespoons oil. Season with salt and pepper.
On a sheet pan, place the ciabatta, cut sides up, and spread with the garlic mixture. Toast in the oven until golden brown, 8 to 10 minutes.
While the garlic bread toasts, prepare the bouillabaisse.

2

Start the bouillabaisse

  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in the piment d’Espelette and remaining garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl. Do not clean the pan.

3

Finish the bouillabaisse

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In the same pan used for the fennel, warm 1 to 2 teaspoons oil over high heat until hot but not smoking. Add the fish and cook until browned on one side, 2 to 3 minutes. Turn the fish and add the fennel mixture, tomatoes, and 1 cup [2 cups] water; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the fish is opaque and flaky, 1 to 2 minutes for cod and 2 to 4 minutes for halibut. Remove from the heat, stir in the sumac, and season to taste with salt and pepper.

Serve

Transfer the bouillabaisse to individual bowls, garnish with the parsley, and serve with the garlic bread.
Kids Can!
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Spread the garlic mixture on the ciabatta.
  • Strip the parsley leaves.
  • Garnish with the parsley.
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