In order to bring you the best organic produce, some ingredients may differ from those depicted.
Provençal cod bouillabaisse with garlic bread
Dairy-Free, Lean & Clean, Soy-Free, Mediterranean
2 Servings, 450 Calories/Serving
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.
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
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.
Calories: 450, Protein: 32g (64% DV), Fiber: 8g (32% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 2g (10% DV), Cholesterol: 55mg (18% DV), Sodium: 910mg (38% DV), Carbohydrates: 52g (17% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Toast the garlic bread
- 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.
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.
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.
Finish the bouillabaisse
- Pat the fish dry with a paper towel; season generously with salt and pepper.
- 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.