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Bouillabaisse of Haddock and Vegetables

Bouillabaisse of Haddock and Vegetables

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 55 minutes

Cook Time: 51 minutes

Ingredients: Add ingredients to List

1 tablespoon olive oil
1 medium white onion, diced
2 each Cloves garlic, minced
1 teaspoon Fresh thyme leaves or 1/4 tsp. dried
1 tablespoon tomato paste
1/3 cup dry white wine
1 cup crushed tomatoes
6 cups seafood stock
3/4 cup carrots, diced
1 teaspoon saffron (found in the International aisle)
3/4 cup fennel, diced
1 lb haddock fillet, cut into 8 even pieces
16 each mussels (shells intact)
16 medium (26-30 count) shrimp, peeled and deveined, tail left on
1/2 cup frozen Nature's Place Organic Green peas

directions:

1. In a large stockpot, heat oil over medium heat. Add onion and garlic and cook until softened, about 6 minutes.
2. Add thyme and tomato paste and cook for 3 minutes, mixing well to combine.
3. Add wine to pot to deglaze, making sure to scrape any bits from the bottom. Cook until the alcohol cooks out of the wine, about 2 minutes. Add crushed tomatoes, stock, and carrots. Crumble saffron threads between your fingers and add to the pot, stirring well to combine. Raise heat to medium-high and bring the mixture to a simmer. Simmer for 20 minutes.
4. Add fennel and cook until carrots and fennel are almost tender, about 5 minutes.
5. Lower heat to maintain a gentle simmer and add haddock pieces to the pot, making sure they are covered by the liquid. Cook for 3 minutes.
6. Add mussels, shrimp, and peas and cook until the shellfish is cooked through and the mussel shells have opened completely, 10 to 12 minutes. Discard any mussels that do not open.
7. Divide the seafood among 4 soup bowls, then ladle vegetables and broth over top. Garnish with a fennel frond, if desired. Serve hot.
Source: Hannaford fresh Magazine, March - April 2011

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Quantity Ingredients  
1 tablespoon olive oil  
1 medium white onion, diced  
2 each Cloves garlic, minced  
1 teaspoon Fresh thyme leaves or 1/4 tsp. dried  
1 tablespoon tomato paste  
1/3 cup dry white wine  
1 cup crushed tomatoes  
6 cups seafood stock  
3/4 cup carrots, diced  
1 teaspoon saffron (found in the International ais  
3/4 cup fennel, diced  
1 lb haddock fillet, cut into 8 even pieces  
16 each mussels (shells intact)  
16 medium (26-30 count) shrimp, peeled and deveine  
1/2 cup frozen Nature's Place Organic Green peas  
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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 4
Base Nutrients
Calories 370 kcal (18%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 2 g (10%)
Cholesterol 125 mg (41%)
Sodium 1100 mg (45%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 4 g (16%)
Protein 47 g (78%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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