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Bouillabaisse Seafood Soup

Bouillabaisse Seafood Soup

Ingredients

  • 4 oz.
    Roseli® Organic Marinara Sauce
  • 1 tsp.
    Molly’s Kitchen® Seafood Base, reconstituted with water to make 8 oz.
  • 1 pinch
    Saffron
  • 1 oz.
    Cross Valley Farms® Fennel, finely chopped
  • 1 oz.
    Rykoff Sexton® Extra Virgin Olive Oil from Italy, divided
  • 3 pieces
    Harbor Banks® P&D Raw Black Tiger Shrimp 16-20 count
  • 2 oz.
    Harbor Banks Atlantic Salmon
  • 2 pieces
    Harbor Banks Dry Pack Sea Scallops, U-10
  • 1 piece
    Harbor Banks Lobster Tail in Shell, 3-4 oz.
  • .25 oz.
    Cross Valley Farms Italian Parsley, chopped
  • 1 clove
    Cross Valley Farms Fresh Garlic, slivered
  • 4 pieces
    Harbor Banks Hard Clams, 17-22 count
  • 3 pieces
    Harbor Banks Blue Mussels in Shell, 23-29 count
  • 2 oz.
    White Wine
  • 1/4 baguette
    Chef’s Line® Demi Baguette, sliced and grilled
  • ½ tsp.
    Monarch® Kosher Salt
  • ¼ tsp.
    Monarch Cracked Black Pepper

Preparation

  1. Combine marinara, seafood broth, saffron and fennel in stockpot, and simmer on medium-low heat for 30 minutes.
  2. In a large sauté pan over medium heat, add half of the oil and sauté shrimp, scallops and salmon until golden brown; remove from pan.
  3. Add remaining oil and sauté parsley and garlic for 30 seconds, then add clams, mussels, white wine and tomato broth mixture. Bring to a quick boil then immediately lower the heat and add cooked seafood. Simmer 5 minutes or until seafood is reheated and adjust seasoning.
  4. Remove from heat and plate seafood in a large bowl; carefully ladle broth over top. Garnish with grilled baguette, and a drizzle of olive oil.

Serves 1