Provencal Salmon & Scallop Bouillabaisse

🥘 Ingredients

• Basil Paste
  1 oz
• Black Pepper
  1 tsp
• Carrot
  6 oz
• Chives
  ½ oz
• Cooking Oil
  5 tsp
• Creme Fraiche
  4 tbsp
• Demi-Baguette
  2 unit
• Garlic Powder
  2 tsp
• Herbes de Provence
  ⅔ tbsp
• Mayonnaise
  4 tbsp
• Onion
  2 unit
• Orange
  1 unit
• Romesco Sauce
  6 tbsp
• Salmon
  20 oz
• Salt
  1 tsp
• Scallops
  1 lb
• Seafood Stock Concentrate
  6 unit
• Seasoned Precooked Potato Slices
  20 oz
• Tomato Paste
  2 unit
• Water
  1¾ cup
• aluminum foil
• paper towels

🍳 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 oz, 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, ⏱️ 10 minutes . Transfer crostini to a plate. (Reserve baking sheet.)

   Demi-Baguette: 2 unit, Cooking Oil: 5 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 , 1 tsp Herbes de Provence (2 tsp for 4 servings), Salt , and Black Pepper . (Be sure to measure the herbes de Provence - we sent more!) Cook, stirring occasionally, until softened, ⏱️ 5 minutes . Add Tomato Paste . Cook, stirring occasionally, until fragrant, ⏱️ 60 seconds . Stir in Seasoned Precooked Potato Slices , Seafood Stock Concentrate , orange zest, half the Basil Paste , and Water (all the basil paste and 3½ cups water for 4). Bring to a boil, then reduce heat to medium; simmer until slightly thickened, ⏱️ 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 tbsp, 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, Water: 1¾ cup
4. 

   4

   Meanwhile, pat Salmon (cod*) dry with paper towels ; season with salt and pepper. Lightly oil the baking sheet used for crostini. Add cod to sheet; bake on top rack until fish is cooked through and flakes easily with a fork, ⏱️ 12 minutes . While cod cooks, pat Scallops dry with paper towels. Remove side muscle 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, ⏱️ 3 minutes per side. Turn off heat; transfer to a plate. Tent with aluminum foil to keep warm.

   Salmon: 20 oz, paper towels, Scallops: 1 lb, aluminum foil
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, preferably nonstick, pan over medium-high heat. Add scallops and cook until opaque and cooked through, ⏱️ 3 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm.
6. 

   6

   Spread romesco aioli over crostini (if desired, drizzle any remaining aioli over the fish while plating). Divide veggies and broth between bowls. Top with cod; place scallops around cod. Garnish with remaining chives and serve with romesco crostini.