Simple Bouillabaisse with Halibut Broth
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
- 24 ounces Vital Choice halibut broth, thawed
- 2 fillets Vital Choice Wild Alaskan Cod, thawed and cut into 2-inch pieces
- 12 ounces Vital Choice Wild Pacific Spot Prawns, thawed
- 1 pound Vital Choice Pacific Blue Mussels (live or frozen) OR Scallops OR Lobster tails
- 1 tablespoon Vital Choice organic extra virgin olive oil
- 1 leek
- ½ fennel bulb
- 2 cloves garlic
- 1 can diced tomatoes (15 ounces), drained
- ½ cup white wine or pastis
- 1 teaspoon saffron threads
- 1 bay leaf
- Salt and pepper, to taste
- Garlic-rubbed toasts
- Remove the tough green stalks from the leeks, leaving the white end. Halve it, rinse it well, and slice it thinly.
- Cut the fronds off the ends of the fennel bulb (reserve for garnish if you like). Trim the end, cut the hard, V-shaped core out of the center bottom, then slice thinly.
- Slice the garlic cloves thinly.
- Heat oil in a large, shallow pan over medium heat. Add leek and fennel and sauté until softened, about 4 minutes. Add the garlic cloves and cook until fragrant, 1 additional minute.
- Add the drained tomatoes and wine (or pastis) and let cook for about 2 minutes, until reduced slightly. Add the saffron threads, bay leaf, broth and salt and pepper to taste. Simmer on medium-low heat 10 minutes, allowing the saffron to infuse the broth with flavor.
- Add the cod pieces, cover and cook gently 3 minutes.
- Add the prawns and mussels, cover the pan and simmer an additional 3 to 4 minutes, until the cod is cooked through, the prawns are pink, and the mussels open. Scallops and lobster tails should appear opaque. (Note: If you use frozen mussels, they have been par-cooked and pasteurized, so even unopened ones are perfectly safe to eat.)
- Remove the bay leaf, check seasoning and serve piping hot with garlic-rubbed toasts. Enjoy!