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Spicy BouilliaBlais {gift bag giveaway}

Submitted by on February 26, 2012 – 2:45 pm32 Comments

fish stew

{this contest is now closed and the winner has been notified}

February is American Heart Month! And before it comes to a close, Campbell’s is offering a fun giveaway that will help you prepare a healthy, delicious meal. Top Chef Richard Blais created this recipe for Spicy BouiliaBlais; Campbell’s will ship one lucky reader a gift bag containing the following ingredients to help you prepare it at home:

  • V8 Spicy Hot Vegetable Juice
  • V8 VFusion Pomegranate Blueberry Juice
  • Campbells Select Harvest “Harvest Tomato with Basil” Soup
  • Campbell’s Cream of Chicken Soup
  • Dried Oregano Leaves
  • Fennel Seed
  • Dried Thyme Leaves
  • Ground Coriander Seed
  • Microplane Grater
  • KitchenAid 2-Speed Hand Blender

All you have to do to enter is leave a comment below! Contest runs through midnight, EST on 2-28-12. Winner will be notified on 2-29-12! US residents only, please. Good luck!


Chef Richard Blais’ Spicy BouilliaBlais
Prep: 55 minutes                                 Makes: 4 servings
Cook: 20 minutes
Makes: 4 servings

  • 2 lemons, medium
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 medium carrot, peeled and diced (about 1/2 cup)
  • 1/4 cup celery, sliced
  • 1/2 cup fennel, diced
  • 20 cloves garlic, peeled
  • 1 small onion, diced (about 1/4 cup)
  • 4 teaspoons fennel seed
  • 2 teaspoons dried oregano leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 4 cups Low Sodium Spicy Hot V8®
  • 4 cups Low Sodium V8®
  • 8 clams
  • 1/2 cup fresh basil leaves, chopped
  • 4 fresh halibut fillets (about 12 ounces total)
  • 4 fresh scallops
  • 4 fresh shrimp, peeled and deveined
  • 1 teaspoon ground black pepper
  • 1/2 cup fresh parsley, chopped
  • 1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of
  • Chicken Soup
  • 1 slice Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted and
  • cut in quarters
  1. Grate and zest lemon and squeeze the juice from the lemons into separate containers, set aside.
  1. Heat 2 tablespoons oil in a 12-inch skillet over low heat. Add carrot, celery, fennel, 12 cloves garlic, sliced, onion, fennel seed, oregano and thyme and cook until the vegetables are soft but not browned, stirring occasionally.
  1. Add vegetable juices and clams to the skillet. Increase the heat to medium and cook until clams open. Remove clams from skillet, cover and keep warm. Cook the remaining vegetable juice mixture until reduced by one-third. Stir in basil and half the lemon zest.
  1. Season fish, scallops and shrimp with the black pepper. Heat 2 teaspoons oil in separate 12-inch skillet over medium-high heat. Add fish, shrimp and scallops and cook until browned on both sides and cooked through. Sprinkle with the remaining lemon zest, lemon juice and parsley.
  1. Mince remaining garlic and stir in remaining oil in a medium bowl. Stir in 1/2 cup soup. Spread the soup mixture on the bread quarters. Reserve the remaining soup for another use.
  1. Divide the fish, scallops, shrimp and vegetable juice mixture among 4 shallow bowls. Place 1 bread quarter on each fish fillet. Top each with 2 clams.

Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

Nutrition Information Per Serving: 422 Calories, Total Fat 13g, Saturated Fat 2g, Trans Fat 0g, Carbohydrates 44g, Cholesterol 54mg, Sodium 591mg, Fiber 9g, Protein 33g, Vitamin A 166%DV, Vitamin C 143%DV