This elegant stew features tender white fish, clams, and scallops in a lightly creamy aromatic broth. French to the core, the seafood flavors are carefully balanced by the other ingredients, such as tomatoes, shallots, anise and parsley. Topped with a generous amount of white wine, the meal is a result fit for a king (French, of course). Two 16 oz. portions.
Ingredients
POLLACK, CLAM, SCALLOPS, WATER, DICED TOMATO IN TOMATO JUICE, HEAVY WHIPPING CREAM, CARROT, ONION, WHITE WINE, OLIVE OIL, GARLC, VEGETABLE BASE, CORN OIL, SUGAR, CORN STARCH,YEAST EXTRACT, ONION POWDER, DRIED TOMATO, WATER, GARLIC POWDER, CARROT JUICE, SHALLOTS, PARSLEY, CLAM POWDER, BUTTER, DEHYDRATED POTATOES, SALT, THYME, PARIKA, WHITE PEPPER.
Cooking Instructions
CONVENTIONAL OVEN- PREHEAT OVEN TO 350F. PEEL OPEN POUCH AND PLACE THE BOUILLABAISSE INTO A SMALL BAKING PAN. DISCARD THE PLASTIC POUCH.PLACE THE BAKING PAN IN THE OVEN FOR 20-30 MINUTES FROM FROZEN OR 7-8 MINUTES FROM THAWED. CAREFULLY TAKE THE BAKING PAN OUT OF THE OVEN AND SERVE.MICROWAVE OVEN- PEEL OPEN POUCH AND PLACE BOUILLABAISSE IN A MICROWAVE SAFE CONTAINER WITH SAUCE. DISCARD PLASTIC POUCH. PLACE PAPERTOWEL ON TOP OF THE CONTAINER, COVERING, BUT NOT TOUCHING THE FOOD. MICROWAVE ON HIGH FOR 4-5 MINUTES FROM FROZEN OR 1-2 MINUTES FROM THAWED. LET STAND FOR 1 MINUTE BEFORE SERVING.
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