Provençal sole and tomato bourride with aioli

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

Provençal sole and tomato bourride with aioli

Mediterranean, Dairy-Free, Gluten-Free, Soy-Free, Lean & Clean, Paleo

2 Servings, 370 Calories/Serving

20 Minutes

This easy fish stew comes together in less than half an hour thanks to our herbed tomato base for the broth and our house-made aioli, which lends a velvety finish to this light yet hearty meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 organic yellow onion
  • 2 organic celery ribs
  • 1 organic fennel bulb
  • 3 sprigs organic fresh oregano
  • 1 teaspoon sweet smoked paprika
  • 1 tablespoon tomato paste
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • Sun Basket herbed tomato base (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • Sun Basket aioli (paleo mayo - lemon juice - garlic)

Nutrition per serving

Calories: 370, Protein: 19g (38% DV), Fiber: 7g (28% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 65mg (22% DV), Sodium: 800mg (33% DV), Carbohydrates: 29g (10% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Eggs

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

Prep the vegetables; start the bourride

  • Peel and coarsely chop the onion.
  • Thinly slice the celery.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Strip the oregano leaves from the stems and coarsely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining oregano for another use.
In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, celery, and fennel, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the oregano, sweet smoked paprika, and tomato paste and cook until fragrant, about 30 seconds.
While the vegetables cook, prepare the fish.

2

Prep the fish; finish the bourride

Prep and cook instructions are identical for both fish options.
  • Pat the fish dry with a paper towel. Cut the fish into 1-inch pieces and season lightly with salt and pepper.
To the pot with the vegetables, add the herbed tomato base and 1 cup [1½ cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, add the fish, and cook until opaque and flaky, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
When the fish is done, prepare the aioli.

3

Finish the aioli

In a small bowl, stir together the aioli and 2 tablespoons [¼ cup] hot bourride broth. Off the heat, stir half the aioli into the bourride. Season to taste with salt and pepper.

Serve

Transfer the bourride to individual bowls and serve the remaining aioli on the side.
Kids Can!
  • Strip the oregano leaves; measure the oregano.
  • Measure the water for the bourride.
  • Time the fish.