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Heat two tablespoons of the Fustini’s Herbs de Provence olive oil in a medium-sized stockpot over medium heat and add the carrot, onion, and celery. Sauté until the vegetables are soft - 8 to 10 minutes. Add the tomato sauce, seafood stock, mixed herbs and saffron threads and bring to a simmer. Turn heat to low, and simmer sauce until slightly thickened - 35 to 50 minutes. Puree sauce in blender.
Preheat oven to 375 degrees. Season fish fillets with salt and pepper. Combine wine and Bouillabaisse in saucepan. Place fish into a baking dish and pour the sauce over the top. Bake until fish flakes easily - 10 minutes per inch of thickness. Remove from oven and serve with chopped parsley and a drizzle of Fustini’s Robust Varietal olive oil.
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