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Streamlined Bouillabaisse

Streamlined Bouillabaisse

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Streamlined Bouillabaisse
3 tablespoon Extra virgin olive oil
1 each Large onion, chopped
2 tablespoon Minced garlic
2 teaspoon Crushed fennel seeds
1 each Bay leaf
1 teaspoon Dried thyme
1/2 teaspoon Saffron threads
141/2 oz Canned tomatoes, diced
4 cup Fish stock
1/2 cup White wine
1 lb Hannaford Inspirations baguette
11/4 lb White fish, cut into chunks
11/4 lb Halibut filets, cut 3/4 inch thick
11/4 lb Jumbo shrimp, peeled and deveined
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
1 each Anise Liqueur, 1 shot
2 tablespoon Chopped fresh parsley
1 each Fresh medium oranges

directions:

1. In a large stock pot over medium heat, warm 2 tablespoons olive oil. Add onion, 1 1/2 tablespoons of the garlic, fennel seeds, bay leaf, thyme, saffron, and 8-4 in strips orange zest. Cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomatoes, stock, and wine, cover pot, adjust heat to medium-high, and bring mixture to a strong boil. Remove cover from pot and boil to emulsify oil and liquid and blend flavors, about 5 minutes.
2. Meanwhile, toast baguette slices in preheated oven or toaster oven until browned. Place two toasts in each of six serving bowls.
3. Sprinkle fish and shrimp with salt and pepper and add to pot along with remaining 1/2 tablespoon garlic, 1 tablespoon olive oil, and anise liqueur, if using. Stir to coat fish and shrimp with onion and seasonings and simmer, covered, until cooked through, about 5 minutes. Don't stir too much because it breaks up the fish. Adjust seasoning with additional salt and pepper if needed, and remove and discard bay leaf and orange zest strips.
4.Spoon fish and shrimp over toasts in bowls, ladle broth over fish, sprinkle with chopped parsley, and serve immediately.
Source: Hannaford fresh Magazine, September - October 2007

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Quantity Ingredients  
3 tablespoon Extra virgin olive oil  
1 each Large onion, chopped  
2 tablespoon Minced garlic  
2 teaspoon Crushed fennel seeds  
1 each Bay leaf  
1 teaspoon Dried thyme  
1/2 teaspoon Saffron threads  
141/2 oz Canned tomatoes, diced  
4 cup Fish stock  
1/2 cup White wine  
1 lb Hannaford Inspirations baguette  
11/4 lb White fish, cut into chunks  
11/4 lb Halibut filets, cut 3/4 inch thick  
11/4 lb Jumbo shrimp, peeled and deveined  
1/2 teaspoon Kosher salt  
1/4 teaspoon Black pepper, freshly ground  
1 each Anise Liqueur, 1 shot  
2 tablespoon Chopped fresh parsley  
1 each Fresh medium oranges  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 457 kcal (22%)
Calories from Fat 252 kcal (0%)
Total Fat 28 g (43%)
Saturated Fat 13 g (65%)
Cholesterol 234 mg (78%)
Sodium 686 mg (28%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 8 g (32%)
Protein 72 g (120%)
Vitamins
Vitamin A 632 IU (12%)
Vitamin C 29 mg (48%)
Minerals
Calcium 170 mg (3%)
Iron 17 mg (28%)
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