Provencal Cod & Scallop Bouillabaisse

🥘 Ingredients

• basil paste
  1 tbsp
• black pepper
  ¼ tsp, ¼ tsp, ¼ tsp
• carrot
  1 piece
• chives
  2 tbsp
• cooking oil
  1 tbsp
• crème fraîche
  2 tbsp
• demi-baguette
  1 piece
• garlic powder
  ½ tsp
• herbes de provence
  1 tsp
• icelandic cod
  2 pieces
• mayonnaise
  2 tbsp
• onion
  1 piece
• orange
  1 piece
• romesco sauce
  2 tbsp
• salt
  ¼ tsp, ¼ tsp, ¼ tsp
• scallops
  12 pieces
• seafood stock concentrate
  1 unit
• seasoned precooked potato slices
  2 c
• tomato paste
  1 tbsp

🍳 Cookware

• baking sheet
• medium pot
• large non-stick pan
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Slice demi-baguette crosswise on a diagonal into 8 slices. Spread out on a baking sheet and drizzle with cooking oil . Toast on top rack until golden brown ⏱️ 5 minutes .

   demi-baguette: 1 piece, cooking oil: 1 tbsp
3. 

   3

   While baguette toasts, heat a large drizzle of oil in a medium pot over medium-high heat. Add onion , carrot , garlic powder , herbes de provence , salt , and black pepper . Cook, stirring occasionally, until softened ⏱️ 3 minutes . Stir in seasoned precooked potato slices , tomato paste , seafood stock concentrate , and water. Simmer ⏱️ 5 minutes .

   onion: 1 piece, carrot: 1 piece, garlic powder: ½ tsp, herbes de provence: 1 tsp, salt: ¼ tsp, black pepper: ¼ tsp, seasoned precooked potato slices: 2 c, tomato paste: 1 tbsp, seafood stock concentrate: 1 unit
4. 

   4

   Meanwhile, pat icelandic cod dry with paper towels; season with salt and black pepper . Roast on a lined baking sheet until cooked through ⏱️ 10 minutes .

   icelandic cod: 2 pieces, salt: ¼ tsp, black pepper: ¼ tsp
5. 

   5

   While cod roasts, pat scallops dry with paper towels. Remove side muscle from scallops and season all over with salt and black pepper . Sear in a large non-stick pan over high heat until golden ⏱️ 2 minutes per side.

   scallops: 12 pieces, salt: ¼ tsp, black pepper: ¼ tsp
6. 

   6

   In a small bowl , combine romesco sauce , crème fraîche , mayonnaise , and basil paste . Stir in orange zest and juice from orange .

   romesco sauce: 2 tbsp, crème fraîche: 2 tbsp, mayonnaise: 2 tbsp, basil paste: 1 tbsp, orange: 1 piece
7. 7

   Divide veggie broth between bowls. Top with cod; place scallops around cod. Garnish with chives . Spread aioli on toasted baguette slices. Serve immediately.

   chives: 2 tbsp