Easy Healthy Bouillabaisse French Seafood Soup Using Trader Joe’s Seafood Blend

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Easy Bouillabaisse

Serve with bread: After you put the seafood in the soup, preheat grill or oven broiler to medium-high. Spread cut slices of bread with olive oil and lightly salt. Place on grill.Grill 2-3 minutes or until golden. Watch carefully so it doesn’t burn.

  • 2 tablespoons olive oil
  • 3 cloves garlic, peeled and smashed
  • 1 Leek chopped, save some of the fronds for garnish
  • 1 small fennel bulb, core and chop
  • Leek split in half lengthwise and then split each half in half
  • 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
  • 1 orange zested and 2 Tbps orange juice
  • 2 (14-ounce) cans whole peeled tomatoes, in juice
  • 8 oz bottle clam juice
  • 1 cup stock
  • Trader Joe’s Seafood Blend of shrimp calamari and bay scallops
  • 1 bunch parsley, chopped
  1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, leeks, and fennel and sauté until tender, 5 to 10 minutes.
  2. Add the saffron, orange zest, tomatoes, stock and clam juice.
  3. Bring to a boil and cook until the liquid is reduced by about half, about 20 minutes.
  4. Reduce heat to medium and add the seafood and parsley. Stir, reduce heat, cook until seafood is cooked, about 2 minutes. Do not overcook the seafood or it will be tough.
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Stress-Free Baja Fish Taco Night Dinner

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 Baja Fish Tacos
Salsa Black Beans
Roasted Vegetables (broccoli, asparagus, Brussels sprouts or cauliflower)

To make this super-easy for even for the most inexperienced cook, I have written out step-by-step instructions on how you can make this dinner.

The fish taco originated in Baja California, Mexico., hence the name Baja Tacos. The dish is typically made with deep-fried white fish, shredded cabbage, and a creamy white sauce.

I’ve modified the classic recipe slightly to make it healthier and simpler to make. So instead of deep-frying the fish, I use marinated white fish and bake it, keep the traditional shredded cabbage and use light sour cream instead of a mayonnaise-based creamy white sauce.

I like to save time by using Trader Joe’s Marinated White Fish Vera Cruz, which is a frozen white fish marinated in olive oil, tomatoes, green olives, chilies, onions and capers. It’s so easy to remove from the freezer, thaw in the fridge then at dinner time cook in the microwave or the oven. I personally prefer the oven method.

 

 

 

 

 

 

 

I use light sour cream as the sauce. I like to jazz up my light sour cream by adding some Chipotle in Adobo (not too much, it’s spicy). Chipotles in Adobo are smoked jalapeño peppers that are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. I keep Chipotle in Adobo in a container in the freezer and bring it out when I want to add a nice jalapeno smokiness to my recipes.

 

 

 

 

 

For a super-easy side dish, add any salsa to canned black beans.

Mission Organics Whole Wheat Tortillas are absolutely delicious. Use any leftover tortillas to make quesadillas with reduced fat cheddar cheese or use the tortillas as a wrap. I now prefer my “sandwiches” made with these tortillas.

 

 

 

 

 

 

 

 

I feel like I’m cheating when I use ready-to-eat cole slaw mix which is shredded cabbage and carrots. But no chopping and I use the leftovers in my salads or soups.

 

 

 

 

 

 

 

 

Roasted vegetables make a nice veggie side dish. Choose your favorite vegetable, I suggest broccoli, asparagus, Brussels sprouts or cauliflower.

Ingredients

Trader Joe’s Marinated White Fish Vera Cruz (or other spicy or Mexican style marinated white fish)

Mission Organic Whole Wheat Tortillas

Coleslaw Mix (Washed and ready to eat shredded cabbage)

Black beans, canned, drained

Salsa, at least ½ cup

Condiment Topping Choices:

Light Sour Cream

Salsa

Avocado chunks or slices

Chopped fresh tomato

Chopped cilantro

Step-By-Step Prep Instructions

Set the table.

Select and prep condiments and put condiment choices in small to medium size bowls.

Prep roasted vegetables (clean, cut into chunks, coat lightly with olive oil and sprinkle lightly with salt. Place single layer on foil lined backing cookie sheet.

Open can of beans, pour into medium bowl and add salsa to taste. Put the bowl of beans in the microwave so they are ready to heat up 2 minutes before serving dinner.

Put a skillet on the stove. Place a tortilla or two in the skillet. Don’t turn heat on yet.

Place the thawed fish in a glass baking pan.

Turn the oven on to 400 and put vegetables in. These will take 15-20 minutes.

Put fish in the oven. This will take about 10-12 minutes depending on how big the pieces are. Cook to 145 degrees. If using the microwave it will take less time.

Heat beans in the microwave.

Turn on skillet heat and warm tortillas.

Remove veggies from oven and put in a large bowl.

To assemble tacos, put light sour cream down center of warmed tortilla. Place fish on top and then coleslaw mix and any other condiments. Serve with salsa black beans and roasted vegetables.

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Recommended and Safe Meat Cooking Temperatures for Perfect Meat and Fish

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For most people, getting the proper temperature is the most difficult part of cooking meat. Overcooking leads to dried out meat and disappointing results. And undercooking can cause foodborne illness.

The best way to ensure that you get perfect results is to buy a good thermometer. I  recommend buying an instant-read version for the most reliable results.

I have listed the USDA safe minimum internal temperature and the temperature that the Food Network recommends for beef, veal and lamb cooked for personal preference.

I recommend that you print out this chart, put it in a plastic sheet protector and keep it in your kitchen for reference.

Some of the digital thermometers I recommend are here:

Digital Meat Thermometer with Instant Read – Thin Stainless Steel Probe for Cooking and Grilling Food to Perfection

Category Food USDA SAFE Temperature (°F)  Food Network Rest Time 
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 Rare 125 3 minutes
  Medium Rare

130-135

3 minutes
  Medium 135-140
  Medium Well 145 3 minutes
Poultry
Stuffing (cooked alone or in bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F None
Eggs & Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers & Casseroles 165 None
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. 130-135 None
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