In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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.
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.
Instructions
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.
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.
2
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.
3
Finish the aioli
Serve
Kids Can!
- Measure the water for the bourride.
- Time the fish.
- Set the table.