Bouillabaisse Seafood Stew

 

MAKES 16 cups   ACTIVE TIME: 40 min    TOTAL TIME: 55 min 

2   Tbsp Wegmans Basting Oil, divided
1   pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
3   cloves Food You Feel Good About Peeled Garlic, minced
1   small bulb (about 3/4 lb) fennel, cut into thin strips
1   pkg (16 oz) Food You Feel Good About Cleaned & Cut Potato & Kale Soup Vegetables
1/2   cup dry white wine
Salt and pepper to taste
2   pkgs (8 oz each) Wegmans Bouillabaisse Seafood Sauce (Market Cafe)
3   cups Kitchen Basics Seafood Stock
1   pkg (50 ct) Food You Feel Good About Littleneck Clams, cleaned and rinsed
1   bag (16 oz) Food You Feel Good About Raw Peeled and Deveined Shrimp (41-50 count), thawed
1   (6 oz) salmon fillet, diced into 1-inch pieces (about 12 pieces)
link

Add All Ingredients to List

 

1. Heat 1 Tbsp basting oil in braising pan on MEDIUM-HIGH. Add mirepoix and garlic; cook, stirring, about 2 min, until soft but not brown. Add fennel; cook, stirring occasionally, 2 min. Stir in soup vegetables and wine. Season to taste with salt and pepper. Cook about 5 min to reduce liquid. 
    
2. Stir in bouillabaisse sauce and seafood stock. Bring liquid to 170-degree simmer; check with thermometer.  Cook about 25 min or until potatoes are knife-tender. 
    
3. Add clams; maintain liquid's 170-degree simmer. Cover; poach until clams open halfway, about 10 min. Stir in shrimp and salmon and remaining 1 Tbsp basting oil. 
    
4. Cover; poach about 4 min, until internal temp of seafood reaches 130 degrees. Check by inserting thermometer halfway into thickest part of seafood.
    
5. Remove from heat; let rest at least 2 min. Remove and discard any clams that did not open.

Option(s):
Serve with rice, Italian Classics Linguine, or Italian Blend Salad Mix with Pumpkin Seed Oil Vinaigrette (see related recipe for vinaigrette recipe).

Disclaimer(s):
Important note: This recipe was previously labeled as gluten-free, however an error was made in the labeling of our Wegmans Bouillabaisse Seafood Sauce and it is not a gluten-free product. This recipe is incorrectly labeled as gluten-free in Menu magazine.

Vegetables: 1/4 cup(s)

Calories: 130

Nutrition Info: Each serving (1 cup) contains 130 calories, 6 g carbohydrate, (2 g fiber), 18 g protein, 4 g fat, (0 g saturated fat), 70 mg cholesterol, 275 mg omega-3 fats, and 280 mg sodium.