Sarah's Delicious Bouillabaisse

This quick Mediterranean-inspired seafood soup has an herbed tomato base and is full of seafood! I love serving crusty French bread alongside to soak up the broth.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 294 Calories

Ingredients

• ½ teaspoon salt, divided
• ½ pound shrimp, peeled and deveined
• ¼ teaspoon dried marjoram
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fennel seed
• ¼ teaspoon saffron threads
• ½ sweet onion, diced
• ¼ teaspoon dried thyme leaves
• 1 (24 ounce) jar Classico® Tomato and Basil Sauce
• 2 tablespoons grapeseed oil or olive oil, divided
• 2 garlic cloves, crushed
• 3 cups seafood stock
• ¼ teaspoon crushed rosemary

Recipe Instructions

Step 1

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.

Step 2

Crumble in the saffron; add the fennel seeds and the red pepper flakes. Cook for 1 minute.

Step 3

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.

Step 4

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.

Step 5

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.