Mediterranean Cod and Scallop Bouillabaisse with Romesco Crostini

This elegant seafood bouillabaisse brings the flavors of the Mediterranean coast to your home. Tender roasted cod and perfectly seared scallops rest in a fragrant broth infused with herbes de Provence, orange zest and basil, with hearty potatoes and carrots adding substance. A smoky romesco aioli spread on crispy baguette slices completes the dish, offering a delightful crunch and creamy finish.

Despite its sophisticated presentation, this recipe comes together in under an hour with simple techniques. The broth builds depth quickly with tomato paste and seafood stock concentrate, while the seafood cooks separately for precise doneness. Perfect for a special dinner or when you want to impress without hours in the kitchen.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

3 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Thinly slice chives. Halve, peel and dice onion. Trim, peel and dice carrot. Zest half the orange (about ¼ tsp zest; use remaining orange as desired). In a small bowl, combine mayonnaise, crème fraîche, half the chives and half the romesco sauce. Set aside.
2. Slice baguette crosswise on a diagonal into 8 slices. Spread on a baking sheet and drizzle with oil. Toast on top rack until golden brown, 5-10 minutes. Transfer crostini to a plate; reserve baking sheet.
3. While baguette toasts, heat a large drizzle of oil in a medium pot over medium-high heat. Add onion, carrot, garlic powder, 1 tsp herbes de Provence, salt and pepper. Cook, stirring occasionally, until softened, 3-5 minutes. Add tomato paste and cook, stirring, until fragrant, 30-60 seconds. Stir in potatoes, stock concentrates, orange zest, half the basil paste and 1¾ cups water. Bring to a boil, then reduce heat to medium; simmer until slightly thickened, 6-8 minutes. Reduce heat to low; taste and season with salt and pepper. Keep warm.
4. Meanwhile, pat cod dry with paper towels; season with salt and pepper. Lightly oil the reserved baking sheet. Place cod on sheet and bake on top rack until fish is cooked through and flakes easily, 10-12 minutes.
5. While cod roasts, pat scallops dry with paper towels. Remove side muscle and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add scallops and cook until opaque and cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
6. Spread romesco aioli over crostini. Divide broth and vegetables among bowls. Top with cod and scallops. Garnish with remaining chives. Serve with romesco crostini.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like halibut or haddock works well. Adjust cooking time as needed.

What can I substitute for herbes de Provence?

A mix of dried thyme, rosemary and lavender can mimic the flavor or use Italian seasoning.

Can I make this dish dairy-free?

Substitute crème fraîche with a dairy-free sour cream or omit the aioli and use a dairy-free mayonnaise.