Ingredients (1 serving):
- 85 gr 1 Cod Fillet
- 30 gr Baby spinach
- 25 gr Diced onions
- 50 gr Diced carrots
- 40 gr Diced celery
- 200 ml Tomatoes (canned)
- 30 ml Tomato paste
- 45 ml Smoked jalapeño aioli
- 1 Ciabatta roll
- 10.5 gr Bouillabaisse spice blend (Espelette pepper, garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)
Start the bouillabaisse
In a medium pot, heat a drizzle of olive oil on medium-high. Add the carrots, onions and celery; season with the spice blend and S&P. Cook, stirring frequently, 4 to 6 minutes, until the vegetables begin to soften. Add the tomato pasteand cook, stirring frequently, 1 to 2 minutes, until dark red and fragrant.
Cook the fish
Thoroughly pat the cod fillets dry with paper towel; season with S&P. To the pot of vegetables, add the tomatoes and 2 cups of water (double for 4 portions); season with S&P. Nestle the fish* into the bouillabaisse. Bring to a boil; reduce to a simmer and cook, 6 to 8 minutes, until the fish is opaque and cooked through.
Make the croutons
While the fish cooks, medium dice the bread. In a large pan, heat a drizzle of olive oil on medium high. Add the bread to the pan and toast, stirring frequently, 5 to 7 minutes or until golden and crispy on all sides; season with S&P to taste. Transfer to a plate and set aside to cool.
Finish & serve
To the pot of bouillabaisse, add the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P. Divide the fish and bouillabaisse between your bowls. Top with the croutons and garnish with a spoonful of the spicy aioli.
Bon appétit!
