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Classic French Bouillabaisse

This easy to make bouillabaisse pairs beautifully with our Chateauneuf du Pape inspired Belle Blanc blend of Roussanne, Grenache Blanc and Bourboulenc. Add your favorite seafood!

Ingredients

Broth

½ cup (118 ml) extra-virgin olive oil
1 cup (150 g) chopped onion
1 cup (89 g) chopped leek
4 cloves smashed garlic
2 or 3 large, ripe tomatoes, chopped or 2 cups canned
2 ½ quarts (2.5 l) water or seafood broth
4 jars of clam juice
Fresh herb sprigs: thyme, parsley, fennel fronds
1 2-inch-wide strip of fresh orange peel (optional)
½ teaspoon crumbled saffron
1 tablespoon sea salt
Seafood of your choice-shrimp, fish, clams etc.

How To Make

1
Heat the oil in a tall pot (I use an 8-quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, seafood stock and clam juice, herbs, orange peel, saffron, and salt. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
2
Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
3
Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will just take a few minutes).
4
Taste the soup and add more salt and freshly ground pepper if needed.