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

with Aromatic Broth & Saffron Toast

40 MIN
+$6.00/serving 2 Servings
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Provençal-Style Salmon & Shrimp

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.

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