sarah's delicious bouillabaisse

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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.