Provençal-Style Salmon & Shrimp with Aromatic Broth & Saffron Toast
Premium

Provençal-Style Salmon & Shrimp

with Aromatic Broth & Saffron Toast

Group Created with Sketch. 40 min
$17.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 910 Cals/serving
  • View All
    Nutrition Label
    Download

THE BLUE APRON TOUCH
We developed this recipe as a spin on classic bouillabaisse, a Provençal fish stew traditionally made with a bevy of seafood varieties. Ours is centered around rich, flaky salmon and plump, tender shrimp—simmered in a vibrant tomato broth spiced with delicate saffron to achieve the bright, aromatic flavors for which the dish is known.

INGREDIENT IN FOCUS
Saffron is a premium spice originating from the saffron crocus flower. While typically expensive, a little goes a long way—just a pinch is needed to lend its brilliant color and aroma.

Get Cooking
fresh
ingredients
Provençal-Style Salmon & Shrimp with Aromatic Broth & Saffron Toast
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Skin-On Salmon Fillets
  • 1 Small Baguette
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 1 bunch Parsley
  • 1 Shallot
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Tomato Paste
  • ¼ cup Mayonnaise
  • ⅓ cup Chicken Bone Broth
  • 1 pinch Saffron
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the saffron mayo:
1 Prepare the ingredients & make the saffron mayo:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1 tablespoon of warm water; set aside to steep (or bloom) at least 10 minutes. Peel 2 cloves of garlic. Leave 1 clove whole. Roughly chop the remaining clove. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then small dice. Combine the chopped garlic, sliced shallot, and diced peppers in a bowl. Halve the tomatoes. Pick the parsley leaves off the stems, keeping the leaves whole. Halve the baguette. Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and half the spice blend; stir to coat. In a separate bowl, combine the mayonnaise and half the bloomed saffron (including half the liquid). Taste, then season with salt and pepper if desired. 

Start the broth:
2 Start the broth:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Cook the shrimp & finish the broth:
3 Cook the shrimp & finish the broth:

Add the halved tomatoes to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the bone broth (carefully, as it may splatter), remaining bloomed saffron (including the liquid), and 1 cup of water. Cook, stirring occasionally, 4 to 5 minutes, or until combined and the liquid is slightly reduced in volume. Add the seasoned shrimp; stir to combine. Cover and cook, without stirring, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Make the saffron toast:
4 Make the saffron toast:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Halve each piece on an angle. Evenly top with the saffron mayo

Cook the salmon & serve your dish:
5 Cook the salmon & serve your dish:

Meanwhile, pat the salmon dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked shrimp and broth topped with the cooked salmon. Garnish with the parsley leaves. Serve the saffron toast on the side. Enjoy!

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the saffron mayo:
1 Prepare the ingredients & make the saffron mayo:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1 tablespoon of warm water; set aside to steep (or bloom) at least 10 minutes. Peel 2 cloves of garlic. Leave 1 clove whole. Roughly chop the remaining clove. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then small dice. Combine the chopped garlic, sliced shallot, and diced peppers in a bowl. Halve the tomatoes. Pick the parsley leaves off the stems, keeping the leaves whole. Halve the baguette. Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and half the spice blend; stir to coat. In a separate bowl, combine the mayonnaise and half the bloomed saffron (including half the liquid). Taste, then season with salt and pepper if desired. 

2 Start the broth:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Start the broth:
Cook the shrimp & finish the broth:
3 Cook the shrimp & finish the broth:

Add the halved tomatoes to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the bone broth (carefully, as it may splatter), remaining bloomed saffron (including the liquid), and 1 cup of water. Cook, stirring occasionally, 4 to 5 minutes, or until combined and the liquid is slightly reduced in volume. Add the seasoned shrimp; stir to combine. Cover and cook, without stirring, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm. 

4 Make the saffron toast:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Halve each piece on an angle. Evenly top with the saffron mayo

Make the saffron toast:
Cook the salmon & serve your dish:
5 Cook the salmon & serve your dish:

Meanwhile, pat the salmon dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked shrimp and broth topped with the cooked salmon. Garnish with the parsley leaves. Serve the saffron toast on the side. Enjoy!

*An instant-read thermometer should register 145°F.