Jumbo shrimp bourride with lemon aioli and ciabatta toasts

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

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Jumbo shrimp bourride with lemon aioli and ciabatta toasts

Dairy-Free, Soy-Free, Pescatarian, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

40–55 Minutes

The key to bourride? Aioli. Mayonnaise, lemon juice, and garlic add a rich, velvety finish to this simple French seafood stew. 

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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 ciabatta roll
  • 1 packet seafood broth concentrate
  • 1 organic leek
  • 1 organic fennel bulb
  • 1 teaspoon Marash chile flakes (optional)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket turmeric spice blend (granulated garlic - ground turmeric - ground ginger)
  • Seafood options:
  • 10 ounces wild jumbo shrimp
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • Sunbasket lemon aioli (mayo - lemon juice - garlic)

Nutrition per serving

Calories 590, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 1010mg (44% DV), Total Carb. 54g (20% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Eggs, Fish, Crustacean Shellfish (shrimp), 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, Sesame.


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

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 broth and vegetables

  • In a small bowl or cup, mix the seafood broth concentrate with 1 cup [2 cups] warm water and stir to combine.
  • 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 and drain 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 chile flakes for serving.
  • Strip the parsley leaves from the stems. Tie the stems into a bundle with 1 parsley stem or with kitchen twine. Coarsely chop the leaves for garnish. 


Start the bourride

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 chile flakes 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 bundle, seafood 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

Jumbo shrimp:

  • Rinse and drain the jumbo shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt.



  • Pat the halibut dry with a paper towel. Cut the halibut 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 jumbo shrimp and 3 to 5 minutes for halibut. Using a slotted spoon, carefully transfer the seafood and as many vegetables as you can to individual bowls. Discard the parsley stem bundle.


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 many of the remaining chile flakes as you like. Serve the ciabatta toasts alongside.

Kids Can!
  • Brush the ciabatta with oil; season with salt.
  • Measure and rinse the leek.
  • Strip the parsley leaves.
  • Measure the water for the bourride. 
  • Garnish with the parsley.