Bouillabaisse with Dutch Yellow® Potatoes

Fish Soup

With Lent happening now, a day without meat each week may sound like a hardship to some. But to that, we say, “No meat? No problem!” Not when there are so many amazing seafood recipes to turn this little food restriction into a fun, new tradition! The middle of wintertime calls for something both hearty and robust and bouillabaisse is the first dish that comes to mind. This week’s recipe for Bouillabaisse is our take on the famous French Provençal stew and is sure to make anyone look forward to Fish Fridays. A comforting array of fish, herbs and spices, bouillabaisse is one of those timeless traditional recipes that truly soothe the soul and capture the essence of simple French cooking. Snapper, striped bass, cod and other fresh whitefish hold up best during the simmering process and make all difference in this dish.

Sources: Simple Pairings

Although fish and seafood is often the star of the show, vegetables are also essential ingredients in a bouillabaisse. Often simmered together is a delicious mixture of potatoes, carrots, tomatoes, onions and more. Since the month of February happens to be National Potato Lovers Month, we’re featuring our bestselling Dutch Yellow® Potatoes in this recipe. One of the butteriest, creamiest potatoes you’ll ever try, these baby-sized potatoes are excellent in a wide variety of dishes. Although we often serve them roasted or as part of potato salads, they’re also delightful in soups and stews as well. There’s no need to peel our DYPs®, as their thin skin adds extra flavor and nutrients.

Bouillabaisse with Dutch Yellow® Potatoes 

Yields: 6 servings

Ingredients

  • 3-4 pounds of white fish
  • 1 package of Dutch Yellow® Potatoes, chopped
  • 1 Cleaned and Sliced Leek
  • 1 orange, juiced and zested
  • 3 carrots, chopped
  • 3 tomatoes, peeled and chopped
  • 4 cloves of garlic, chopped
  • 2 onions
  • 1 bay leaf
  • 1/4 cup of fennel fronds, chopped
  • 8 cups of fish stock
  • 3 tablespoons of olive oil
  • 1/4 teaspoon of saffron
  • 1 and 1/2 teaspoon of sea salt
  • 1/2 teaspoon of black pepper

For the Rouille

  • 3/4 cup of fresh bread crumbs
  • 2 garlic cloves
  • 3 tablespoons of water
  • 3 tablespoons of extra-virgin olive oil
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt

In a large pot, heat up the olive oil on medium heat and sauté the onions, garlic and tomatoes for about 5 minutes, or until the vegetables have softened.

2. Add the Dutch Yellow® Potatoes, carrots, saffron, fennel fronds, orange juice, orange zest and bay leaf to the rest of the vegetables. Season with the sea salt and pepper.

3. Pour in the fish stock and bring to a boil. Once the soup has reached a boil, reduce the heat and simmer on low heat for about 20 minutes.

4. Add the white fish to the soup and simmer for another 7 minutes.

5. While the fish is cooking, make the rouille. Combine the bread crumbs, garlic, water, cayenne pepper and salt in a food processor. Puree until the mixture is well mixed and smooth, slowly adding the olive oil while the food processor is running.

6. Once the soup is finished cooking, ladle the seafood, vegetables and broth into individual soup bowls and top off with a spoonful of rouille.

Have you tried bouillabaisse before? What are your favorite recipes to eat during Lent? 

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