Provencal Cod & Scallop Bouillabaisse

🥘 Ingredients

• basil paste
  1 oz
• black pepper
  1 tsp
• carrot
  6 oz
• chives
  ½ ounce
• cooking oil
  4 tsp
• creme fraiche
  4 tbsp
• demi-baguette
  2 unit
• garlic powder
  2 tsp
• herbes de provence
  ⅔ tablespoon
• icelandic cod
  20 oz
• mayonnaise
  4 tbsp
• onion
  2 unit
• orange
  1 unit
• romesco sauce
  6 tbsp
• salt
  1 tsp
• scallops
  1 lb
• seafood stock concentrate
  6 unit
• seasoned precooked potato slices
  20 oz
• tomato paste
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Thinly slice chives . Halve, peel, and dice onion . Trim, peel, and dice carrot . Zest half the orange (you’ll need about ¼ tsp zest; ½ tsp for 4 servings; use remaining orange however you like). In a small bowl , combine mayonnaise , creme fraiche , half the chives, and half the romesco sauce (all for 4). Set aside.

   chives: ½ ounce, onion: 2 unit, carrot: 6 oz, orange: 1 unit, mayonnaise: 4 tbsp, creme fraiche: 4 tbsp, romesco sauce: 6 tbsp
2. 

   2

   Slice demi-baguette crosswise on a diagonal into 8 slices (16 slices for 4 servings). Spread out on a baking sheet and drizzle with cooking oil . Toast on top rack until golden brown, 5-10 minutes. Transfer crostini to a plate. (Reserve baking sheet.)

   demi-baguette: 2 unit, cooking oil: 4 tsp
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 . (Be sure to measure the herbes de Provence—we sent more!) Cook, stirring occasionally, until softened, 3-5 minutes. Add tomato paste . Cook, stirring occasionally, until fragrant, 30-60 seconds. Stir in seasoned precooked potato slices , seafood stock concentrate , orange zest, half the basil paste , and 1¾ cups water (all the basil paste and 3½ cups water for 4). Bring to a boil, then reduce heat to medium; simmer until slightly thickened, 6-8 minutes. Reduce heat to low; taste and season with salt and pepper. Keep on low heat until ready to serve.

   garlic powder: 2 tsp, herbes de provence: ⅔ tablespoon, salt: 1 tsp, black pepper: 1 tsp, tomato paste: 2 unit, seasoned precooked potato slices: 20 oz, seafood stock concentrate: 6 unit, basil paste: 1 oz
4. 

   4

   Meanwhile, pat icelandic cod dry with paper towels; season with salt and pepper. Lightly oil baking sheet used for crostini. Add cod to sheet; bake on top rack until fish is cooked through and flakes easily with a fork, 10-12 minutes.

   icelandic cod: 20 oz
5. 

   5

   While cod roasts, pat scallops dry with paper towels. Remove side muscle from scallops and season all over with salt and pepper. Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add scallops and cook until opaque and cooked through, 2-3 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm.

   scallops: 1 lb
6. 

   6

   Divide veggies and broth between bowls. Top with cod; place scallops around cod. Garnish with remaining chives and serve with romesco crostini.