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Bouillabaisse-Style Fish Stew

with Fennel, Potatoes & Castelvetrano Olives

Bouillabaisse-Style Fish Stew with Fennel, Potatoes & Castelvetrano Olives
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 515 calories

Bouillabaisse is an incredibly dynamic dish, with origins in Provence, France. The stew was made with leftover catch, usually rockfish, that fishermen were unable to sell. But any variety and number of fish were thrown in, alongside vegetables and Provençal herbs and spices. For our bouillabaisse, we’re using only the finest, freshest catch. But we’re sticking to tradition by using Herbes de Provence in our spice blend and serving the fish stew with toasted, garlicky baguettes.

Bouillabaisse-Style Fish Stew with Fennel, Potatoes & Castelvetrano Olives ingredients
  • 2 Cod Fillets
  • 1 Small Baguette
  • 1 15-Ounce Can Crushed Tomatoes
  • 3 Ounces Fingerling Potatoes
  • 3 Cloves Garlic
  • ½ Bunch Lacinato Kale
  • ½ Fennel Bulb With Fronds
  • 1 Red Onion
  • 1 Tangerine
  • ½ Ounce Castelvetrano Olives
  • 2 Teaspoons Bouillabaisse Spice Blend (Herbes De Provence, Dried Orange Peel, Ground Turmeric, Ground Bay Leaf & Cayenne Powder)
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Remove the fish from the refrigerator to bring to room temperature. Slice the baguette in half lengthwise. Cut the fingerling potatoes into thin rounds. Peel the garlic; thinly slice 2 of the cloves, leaving the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Peel and thinly slice the onion. Pick off and reserved a few of the fennel fronds (the thread-like tops of the plant); thinly slice the stems. Remove and discard the core of the fennel bulb; thinly slice the bulb. Halve the tangerine; squeeze the juice into a small bowl. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives.

Cook the potatoes & aromatics:
2 Cook the potatoes & aromatics:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes, sliced garlic, fennel stems and bulb, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened.

Start the stew:
3 Start the stew:

To the pan of potatoes and aromatics, add the crushed tomatoes, kale, tangerine juice, olives and 3 cups of water. Cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume.

Finish the stew:
4 Finish the stew:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Using a spoon, create 2 wells in the stew; nestle a seasoned cod fillet into each. Cook 5 to 7 minutes, or until the cod fillets are opaque and cooked through. Turn off the heat. Using two forks, break the cod fillets into bite-sized pieces.

Make the garlic toast:
5 Make the garlic toast:

While the cod fillets cook, place the sliced baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until golden brown and warmed through. Remove from the oven. Rub the cut sides with the whole garlic clove. Discard the clove.

Plate your dish:
6 Plate your dish:

Divide the fish stew between 2 dishes. Garnish the stew and garlic toast with the fennel fronds. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Remove the fish from the refrigerator to bring to room temperature. Slice the baguette in half lengthwise. Cut the fingerling potatoes into thin rounds. Peel the garlic; thinly slice 2 of the cloves, leaving the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Peel and thinly slice the onion. Pick off and reserved a few of the fennel fronds (the thread-like tops of the plant); thinly slice the stems. Remove and discard the core of the fennel bulb; thinly slice the bulb. Halve the tangerine; squeeze the juice into a small bowl. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives.

2 Cook the potatoes & aromatics:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes, sliced garlic, fennel stems and bulb, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened.

Cook the potatoes & aromatics:
Start the stew:
3 Start the stew:

To the pan of potatoes and aromatics, add the crushed tomatoes, kale, tangerine juice, olives and 3 cups of water. Cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume.

4 Finish the stew:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Using a spoon, create 2 wells in the stew; nestle a seasoned cod fillet into each. Cook 5 to 7 minutes, or until the cod fillets are opaque and cooked through. Turn off the heat. Using two forks, break the cod fillets into bite-sized pieces.

Finish the stew:
Make the garlic toast:
5 Make the garlic toast:

While the cod fillets cook, place the sliced baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until golden brown and warmed through. Remove from the oven. Rub the cut sides with the whole garlic clove. Discard the clove.

6 Plate your dish:

Divide the fish stew between 2 dishes. Garnish the stew and garlic toast with the fennel fronds. Enjoy!

Plate your dish: