- 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
- 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.
05/10/2018
recipepes.com
Sarah's Delicious Bouillabaisse, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
