Provençal Sole and Tomato Bourride with Aioli
This easy fish stew comes together in less than half an hour thanks to our herbed tomato base for the broth and our house-made aioli, which lends a velvety finish to this light yet hearty meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Spoon
- Kitchen timer
- Serving bowl
- Plate
Ingredients
- 1 organic yellow onion
- 1 organic celery rib
- 1 organic fennel bulb
- 1 teaspoon sweet smoked paprika
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 5 ounces each)
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- Sunbasket aioli (paleo mayo - lemon juice - garlic)
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