“Bonjour!” This week our seafood box is inspired by the French classic dish known as Bouillabaisse. There are several variations of this delicious dish but we are including only the best products, so your Bouillabaisse will compare favorably with the dishes you would receive in the seafood ports of France. For those of you who wish to cook your own Bouillabaisse, we will include some fish bones so you can prepare your dish with seafood stock from scratch. Check out our website for RHS’s bouillabaisse recipe!
- 1 lb. Alaskan Halibut
- 1 lb. Lobster Cocktail Claws
- 1 lb. Manilla Clams
- 1 lb. Pacific Rockfish
- 1 lb. Penn Cove Mussels
- Bonus: Fishbones for stock (please leave a comment in the ‘Order notes’ at the checkout if you would like fishbones included.)
- Check out Ryan’s Bouillabaisse Recipe
- Ryan is a member of the RHS team and works in our sales department.
- Rouille Recipe
Alaskan Halibut: This Alaskan halibut is responsibly caught by handline along the Northern Pacific coast. The fisheries who source our halibut use circular hooks (instead of single or double barbed hooks) and this decreases mortality rates when non-target animals are caught. Halibut is a white fish with a mild flavor and slightly sweet taste. Compared to local Pacific halibut, Alaskan halibut has a higher fat content and is a firmer fish so it can hold up better in soups and stews.
Lobster Cocktail Claws: These lobster cocktail claws come pre-cooked and ready to eat so there is no need for any cooking in preparing this dish. The claws come from wild-caught Maine Atlantic lobsters and there are about eight pieces per pound. Our suggestion is to add these delicious crustaceans into your Bouillabaisse at the last second for a sophisticated touch and delicious finish to this dish.
Manilla Clams: Manilla clams are known for their meaty, firm texture, and sweet taste. These fresh bivalves are harvested in Washington State and are easily recognizable by their attractive hard shells which have deep, wide bars of color over the finely ridged shell. Our Manilla clams are small, typically around 1 ½ inches in diameter, and only require about three to five minutes to steam open.
Pacific Rockfish: Our Pacific rockfish is wild-caught by RHS’s team of fisherman and are to be found from the Oregon coast up to the Candian border. This fish is the perfect addition for your Bouillabaisse because of its flaky lean texture that acts as a great contrast to the denser halibut.
Penn Cove Mussels: Penn Cove Mussels are “the best of the best” when it comes to flavor. These mussels are winners of numerous international mussel taste contests and always seem to amaze. They are rope cultured and harvested by our crew in the certified clean waters of Penn Cove on Whidbey Island in Washington state. Their fast growth rate in the nutrient-rich waters ensures a firm texture with a flavor that is sweeter than any other mussels, and they do not have a trace of sand or grit.
Bonus Product – 1 lb. White Fishbones: For those of you who are feeling ambitious and want to make a fish stock from scratch, we are including some fish bones upon request. These provide an easy method of preparing a fresh and tasty stock
- Please leave a comment in the ‘Order notes’ at the checkout if you would like fishbones included.