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Sarah's Delicious Bouillabaisse

"This quick Mediterranean-inspired seafood soup has an herbed tomato base and is full of seafood! I love serving crusty French bread alongside to soak up the broth."

Ingredients :

  • 2 tablespoons grapeseed oil or olive oil, divided
  • 1/2 sweet onion, diced
  • 2 garlic cloves, crushed
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon red pepper flakes
  • 1 (24 ounce) jar Classico® Tomato and Basil Sauce
  • 3 cups seafood stock
  • 1/2 teaspoon salt, divided
  • 12 ounces cod (or other lean white-fleshed fish fillets), cut into bite-size pieces
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried marjoram
  • 1/2 pound shrimp, peeled and deveined

Instructions :

Prep : 10M Cook : 4M Ready in : 40M
  • Heat 1 tablespoon of the oil in a Dutch oven over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
  • Crumble in the saffron; add the fennel seeds and the red pepper flakes. Cook for 1 minute.
  • Add the Classico sauce, seafood stock and 1/4 teaspoon of the salt. Bring to a boil; reduce the heat to low and simmer until the onion is tender, about 20 minutes.
  • Place the fish in a bowl and sprinkle with the remaining 1/4 teaspoon salt and the rosemary, thyme, and marjoram. Add the shrimp and the remaining tablespoon oil. Toss gently to coat.
  • Place the fish and shrimp into the tomato base mixture. Cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes.

Notes :

  • Note: Saffron is an expensive spice, but it is vital to this recipe. There is not an appropriate substitute.

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