Fustini's Oils and Vinegars
Fish Filet in Bouillabaisse

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Fish Filet in Bouillabaisse


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Fish Filet in Bouillabaisse

Submitted by Corporate Chef Andy Stewart



  • 2 tablespoons Fustini’s Herbs de Provence olive oil
  • 1 carrot - peeled - cut into small dice
  • 1/2 onion - small dice
  • 3 stalks celery - small dice
  • 18 ounce can tomato sauce
  • 1/4 cup seafood stock
  • 2 tablespoons mixed herbs - parsley, rosemary, thyme
  • few threads saffron


Step 1. 

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.

Step 2.  Fish

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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