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







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.

Stress-Free Baja Fish Taco Night Dinner

 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.


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


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.


En Papillote White Fish with Tomatoes, Olives and Capers

This recipe delivers intense flavor and elegant results. And, it requires almost no effort; everything is cooked together in one packet or papillote.

En Papillote is a French cooking method that means to cook “in paper.” The food is baked in a folded parchment paper packet, which seals in the moisture and allows the flavors to blend while the ingredients steam and cook.

And if you don’t want to do the fish in packets, you can follow the prep instructions but put the fish in a glass baking dish and cover tightly with foil.

Make Ahead Tip: If using a glass baking dish, this can be made ahead, covered tightly and placed in the refrigerator until ready to put in the oven. The cooking time will be a minute or two longer because the dish and ingredients will start out chilled. If making papillote, you can make the vegetable topping ahead of time. 








Parchment paper, aluminum foil, or a 13 x 9 glass baking dish

4 sole, cod or tilapia fillets, 6-8 ounces each

2 Tbsp olive oil

6 cloves garlic, minced finely

¼ tsp red pepper flakes

2 cups grape tomatoes, halved

4 tbsp capers, drained

16 large pitted Kalamata olives halved

½ tsp kosher salt

Pepper to taste

8 tsp dry white wine (I like to use an inexpensive sauvignon blanc)

8 fresh thyme sprigs, optional

Cooking Instructions

1. Preheat the oven to 450°F.

 2. In a skillet or pan, add olive oil, garlic and pepper flakes. Warm gently over medium heat for a minute or two until the garlic just starts to get slightly golden brown. Turn off the heat and let it sit. Watch carefully, do not let it burn or cook too much.  Stir in tomatoes, capers and olives.

3. Cut four 15 inch squares round pieces of parchment paper. Fold the square in half, draw half a large half heart shape, cut along the lines and open.

4. Spray the parchment rounds with non-stick cooking spray.

5. Place a fish fillet in the crease of each piece of parchment and season with salt and pepper. Place 1/4 of the tomato mixture on top of each fillet. Pour 2 tsp of white wine over each filet. Place a 2 thyme sprigs on top of the vegetables, if using.

6. Fold the other half of parchment over fish. Starting at the top of each paper half heart, make small, very tight overlapping folds along the outside edge to seal the packet. Twist tail ends tightly to seal. You really want to force these creases to be hard folds, applied with pressure. You don’t want these top open up and leak all over the place, while they bake.

7. Carefully place the papillotes on a baking sheet with edges (just in case one does break or leak) and bake in the preheated oven for 8 to 12 minutes depending on the thickness of the fish. Check doneness by carefully opening (so as not to get burned by the steam) the papillotes and checking the temperature with a digital meat thermometer. The USDA says the safe temperature 145, although some people prefer the taste and texture of fish cooked to 130-135. Or if you do not have a meat thermometer, cook until flesh is opaque and separates easily with a fork.

8. To serve, place a parchment pouch on each plate and slice open the top with a sharp knife or scissors, fold back the paper

NOTE: If you can’t find parchment paper, you can substitute aluminum foil bags.