Have you ever had Bouillabaisse? Most people get scared off by the name, thinking if they can't pronounce it they won't be able to make it. Read on and I'll show you how easy it is to make it, even if you can't say it!
Bouillabaisse is not hard to make at all...especially if you follow a handy trick. This classic recipe takes on a modern twist with a jar of Classico sauce - did I just say that? Yes!
To make this amazing Mediterranean fish soup/stew the recipe is as follows:
2 Tbsp grapeseed oil
1/2 sweet onion, diced
2 garlic cloves, crushed
1/4 tsp EACH crumbled saffron threads, fennel seeds, red pepper flakes, rosemary, thyme, and marjoram.
1-24 ounce jar Classico Traditional (basil & tomato) sauce
3 cups seafood stock (fresh is best but feel free to use a packaged product)
1/2 tsp salt* Divided (has two separate uses)
1/2 pound cod, or other lean white-fleshed fish fillets, cut into bite-size pieces
1/3 pound shrimp, peeled and deveined
For the soup base:
In a Dutch oven over medium-low heat, warm 1 Tbsp. of the oil. 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 pinch of red pepper flakes and cook for 1 minute. Add the Classico sauce, seafood stock and 1/4 tsp. of the salt. Bring to a boil, reduce the heat to low and simmer until the onion is tender, about 30 minutes.
Place the fish in a bowl and sprinkle with the remaining 1/4 tsp. salt and the rosemary, thyme, and marjoram. Add the shrimp and the remaining 1 Tbsp. oil and toss to coat.
Add the fish and shrimp and cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes. Ladle into individual bowls and serve. Serves 4.