In order to bring you the best organic produce, some ingredients may differ from those depicted.
Jumbo shrimp bourride with lemon aioli and ciabatta toasts
2 Servings, 620 Calories/Serving
Enjoy a true taste of southern French cuisine with this elegant seafood stew, thickened with lemon aioli and served with crusty bread to sop up all the goodness.
In your bag
- 1 ciabatta roll
- 1 organic leek
- 1 organic fennel bulb
- ½ teaspoon piment d’Espelette (optional)
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sun Basket turmeric spice blend (granulated garlic - turmeric - ground ginger)
- 1 cup vegetable broth
- Seafood options:
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild Gulf shrimp
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- Sun Basket lemon aioli (paleo mayo - lemon juice - garlic)
Calories: 620, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 165mg (55% DV), Sodium: 880mg (37% DV), Carbohydrates: 56g (19% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Eggs, 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.
Wash produce before use
Toast the ciabatta
Heat the oven to 400°F.
- Cut the ciabatta in half horizontally, then cut the halves in half on the diagonal. Drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
On a sheet pan, place the ciabatta, cut sides up, and toast in the oven, turning once, until lightly browned and crisp, 10 to 12 minutes. Meanwhile, start the bourride.
Prep the vegetables; start the bourride
- Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1 cup [2 cups]. Rinse well.
- Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into ¼-inch pieces.
- If using, set aside half the piment d’Espelette for serving.
- Strip the parsley leaves from the stems. Using 1 parsley stem or kitchen twine (from your pantry), tie the remaining stems into a bundle. Coarsely chop the leaves for garnish.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek, fennel, turmeric spice blend, and up to half the piment d’Espelette and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
If using, stir in ½ cup [1 cup] white wine (from your pantry) and cook until thickened slightly, about 1 minute. Add the parsley stem bunch, vegetable broth, and 1½ cups [3 cups] water and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the vegetables are very tender, 6 to 8 minutes. Meanwhile, prepare the seafood.
Prep and cook the seafood
For the shrimp:
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt.
For the fish (halibut or barramundi):
- Pat the fish dry with a paper towel (if using barramundi, discard the skin if desired). Cut the fish into 1-inch pieces; season lightly with salt.
When the vegetables are very tender, add the seafood and cook until firm and cooked through, 2 to 3 minutes for shrimp and 3 to 5 minutes for fish. Using a slotted spoon, carefully transfer the seafood and as many vegetables as you can to individual bowls. Discard the parsley stems.
Finish the bourride
Return the broth in the pot to a boil, then reduce to a simmer. Add the lemon aioli, whisking constantly to combine, then cook, whisking constantly, until the broth thickens slightly, 1 to 3 minutes. Remove from the heat, stir in half the parsley leaves, and season to taste with salt and pepper.
Ladle the broth over the seafood and vegetables in the bowls. Garnish with the remaining parsley leaves and as much of the remaining piment d’Espelette as you like. Serve with the ciabatta toasts alongside.
- Brush the ciabatta with oil and season.
- Measure and rinse the leek.
- Strip the parsley leaves.
- Measure the water for the bourride.
- Garnish with the parsley.