Provençal halibut bouillabaisse with toasted garlic ciabatta

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

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Provençal halibut bouillabaisse with toasted garlic ciabatta

Soy-Free, Dairy-Free, Spicy

2 Servings, 540 Calories/Serving

25–40 Minutes

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. 

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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 to 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 skinless halibut fillets (about 6 ounces each)
  • 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 cup crushed tomatoes
  • 1 teaspoon sumac

Nutrition per serving

Calories: 540, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 70mg (23% DV), Sodium: 870mg (36% DV), Carbohydrates: 59g (20% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
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 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.

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

Prep the seafood; finish the bouillabaisse

For fish: 

  • Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season 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 (skin side down for the salmon) and cook until browned on one side (and the salmon skin is crisp), 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. 

 

For shrimp: 

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

 

For scallops: 

  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly 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. 

Serve

Transfer the bouillabaisse to individual bowls, garnish with the parsley, and serve with the garlic ciabatta. 

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.