Basque-Style Bouillabaisse with Sole and Tarragon | Sunbasket

Name: Basque-Style Bouillabaisse with Sole and Tarragon | Sunbasket
Ingredients: 1 organic small leek; ½ cup organic mirepoix (onions - carrots - celery); 1 teaspoon sweet smoked paprika; 1 bunch organic dandelion or other leafy greens (about 7 ounces); Fish options:; 2 wild sole fillets (about 5 ounces each); 2 wild Alaskan halibut fillets (about 6 ounces each); Sunbasket herbed tomato base (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme); Sunbasket lemon-garlic aioli base (paleo mayo - lemon juice - garlic); 1 organic lemon; 2 or 3 sprigs organic fresh tarragon

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This paleo fish stew comes together in less than half an hour thanks to pre-chopped mirepoix and our house-made aioli, for a velvety finish to this light yet hearty meal.

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Ingredients

1 organic small leek
½ cup organic mirepoix (onions - carrots - celery)
1 teaspoon sweet smoked paprika
1 bunch organic dandelion or other leafy greens (about 7 ounces)
Fish options:
2 wild sole fillets (about 5 ounces each)
2 wild Alaskan halibut fillets (about 6 ounces each)
Sunbasket herbed tomato base (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
Sunbasket lemon-garlic aioli base (paleo mayo - lemon juice - garlic)
1 organic lemon
2 or 3 sprigs organic fresh tarragon