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Restaurants›Vintner Grill›Bouillabaisse Recipe

Bouillabaisse Recipe

Inspired by Vintner Grill

Time1h

Serves6

With mussels, clams, shrimp, scallops, calamari, whitefish, and tomato saffron broth

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Ingredients

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Seafood

1 pound mussels

1 pound clams

1 pound Shrimp, peeled and deveined

1 pound Scallops

1 pound calamari, cleaned and sliced

1 pound whitefish fillets (e.g., cod or snapper)

Broth

1 tablespoon olive oil

1 cup onion, chopped

4 cloves Garlic, minced

1 cup fennel bulb, chopped

1 cup carrot, chopped

2 cups tomatoes, diced (canned or fresh)

4 cups fish stock or water

1 pinch saffron threads

2 leaves bay leaves

to taste Celtic sea salt

to taste black pepper

1 tablespoon parsley, chopped (for garnish)

Method

Preparation of Broth

1

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, fennel, and carrot. Sauté until softened, about 5-7 minutes.

2

Add Tomatoes and Seasonings

Stir in the diced tomatoes, fish stock (or water), saffron threads, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Cooking Seafood

3

Add Seafood

After the broth has simmered, add the mussels, clams, shrimp, scallops, calamari, and whitefish to the pot. Cover and cook for an additional 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.

4

Garnish and Serve

Remove from heat and discard any unopened mussels or clams. Ladle the bouillabaisse into bowls, garnish with chopped parsley, and serve hot with crusty bread.