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

Provençal sole and tomato bourride with aioli

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 410 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)
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 organic yellow onion
  • 1 organic celery rib
  • 1 organic fennel bulb
  • 1 teaspoon sweet smoked paprika
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 5 ounces each)
  • Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
  • Sunbasket aioli (paleo mayo - lemon juice - garlic)

Nutrition per serving

Calories 410, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1150mg (50% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 28g
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, Sesame.


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

Wash produce before use


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.

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 sweet smoked paprika, tomato paste, and half the oregano (or more to taste) and cook until fragrant, about 30 seconds. 

While the vegetables cook, prepare the fish. 


Prep the fish; finish the bourride

  • 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 marinara 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.


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.


Transfer the bourride to individual bowls and serve the remaining aioli on the side.
Kids Can!
  • Measure the water for the bourride.
  • Time the fish.
  • Set the table.