In order to bring you the best organic produce, some ingredients may differ from those depicted.
Provençal halibut bouillabaisse with toasted garlic ciabatta
Soy-Free, Spicy, Dairy-Free
2 Servings, 540 Calories/Serving
With the freshest seafood, organic fennel straight from the farm, and a little piment d’Espelette, this top-quality recipe has us over the moon.
In your bag
- 2 or 4 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
- Seafood options:
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands salmon fillets (about 5 ounces each)
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- 1 cup crushed tomatoes
- 1 teaspoon sumac
Calories: 540, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2g (10% DV), Cholesterol: 70mg (23% DV), Sodium: 830mg (35% DV), Carbohydrates: 58g (19% DV), Total Sugars: 13g, 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 ciabatta
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. Meanwhile, 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.
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.
Finish the bouillabaisse
- Pat the seafood dry with a paper towel; season with salt and pepper. (If using shrimp or scallops, rinse and drain, then pat dry.)
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, then reduce to a simmer and cook until the fish is opaque and flaky, 2 to 4 minutes. Remove from the heat. Stir in the sumac and season to taste 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 fennel mixture, tomatoes, and 1 cup [2 cups] water; season with salt and pepper. Bring to a boil, then reduce to a simmer. Add the shrimp and cook until the shrimp are firm and cooked through, 3 to 4 minutes. Remove from the heat. Stir in the sumac and season to taste 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 scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Transfer the scallops to a plate. Add the fennel mixture, tomatoes, and 1 cup [2 cups] water to the pan; season with salt and pepper. Bring to a boil, then reduce to a simmer. Add the scallops, seared sides up, and cook to the desired doneness, about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat. Stir in the sumac and season to taste with salt and pepper.
Transfer the bouillabaisse to individual bowls, garnish with the parsley, and serve with the garlic ciabatta.
- 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.