Halibut and Spring Salmon + Bouillabaisse Mix Combo

We've partnered with Campbell River's Tilly's Galley for a BC Seafood + Bouillabaisse combination.  

Featuring 85g West Coast Bouillabaisse Soup Mix and  1LB each of BC Halibut and BC Spring salmon fillet pieces.

A delicious, easy to prepare Bouillabaisse. 

Despite its humble beginnings in the seaports of France, this Mediterranean classic has become the most celebrated of fish stews.

Easy steps to a delicious Bouillabaisse:

1. Combine two 14oz cans of Clam Nectar OR three cups fish stock (not broth) with 1.5 cups water in a large saucepan. Add bouillabaisse mix and bring to a boil over med-high heat.

2. remove from heat and allow to stand  covered for 15 minutes to rehydrate vegetables.

3. Chop Halibut and Sockeye Salmon into 1" cubes and cook separately.

4. Return Saucepan to med-high heat, add one 28oz can diced tomatoes and 1 cup white wine. Bring to boil. 

5. Add prepared Salmon and Halibut, cover and simmer for 10-15 minutes.