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Fish Filet in Bouillabaisse
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Fish Filet in Bouillabaisse
Category
Soups and Breads
![Image of Fish Filet in Bouillabaisse](https://images.getrecipekit.com/20240326185412-seafood.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 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
- 6 fish fillets - skinless and boneless six to eight ounces each
- salt and pepper
- 1/4 cup white wine
- Reserved Bouillabaisse
- parsley
- Fustini’s Robust SELECT olive oil
Ingredients
Fish
Directions
- Heat two tablespoons of the Fustini&rsquo,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 the oven to 375 degrees. Season fish fillets with salt and pepper. Combine wine and Bouillabaisse in the 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&rsquo,s Robust SELECT olive oil.