Classic and Creamy French Bouillabaisse With Catfish

Classic and Creamy French Bouillabaisse With Catfish
Yield: 4 servings

Classic and Creamy French Bouillabaisse With Catfish

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 2 tablespoons olive oil
  • 1 white onion (diced)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon saffron threads
  • 1/2 fennels seed
  • 1/4 teaspoon red pepper flakes
  • 1 (24 oz.) jar Bertolli Olive Oil & Garlic Pasta Sauce
  • 3 cups seafood stock
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 2 catfish fillets (sliced)
  • 1/2 teaspoon crushed rosemary
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried marjoram


  1. Heat 1 tablespoon of the oil in a Dutch oven over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
  2. Crumble in saffron, fennel seeds and red pepper flakes. Cook for 1 minute. Add the Bertolli sauce, seafood stock, heavy cream and 1/4 teaspoon of the salt.
  3. Bring sauce to a boil and reduce heat to low and simmer until the onion is tender, about 20 minutes.
  4. In a separate bowl add fish and sprinkle with the remaining 1/4 teaspoon salt and the rosemary, thyme, marjoram and remaining oil.
  5. Place the fish into the tomato base mixture. Cook over medium-low heat until the fish begins to flake apart, about 5 minutes. Sprinkle with parsley to garnish.

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