Ed's Bouillabaisse

Featured by Edward Sellers Vineyards and Wines in the Gold Wine Club.
Ed's Bouillabaisse


A beautiful and plentiful seafood medley of sea bass, lobster, shrimp, mussels, and clams. You'll be wishing you made double! Serve with a chilled White Blend.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 75 Minutes


For the Broth:
• 2 Tbs. olive oil
• 1 cup onion, chopped
• ½ cup celery, chopped
• salt & pepper
• 3 cloves garlic
• 1 bay leaf
• 8 peppercorns
• 2 sprigs thyme
• 1 lb. fish bones
• water to cover
• 1 cup white wine

For the Bouillabaisse:
• Pinch of saffron
• 1 cup leeks, julienne cut
• 3 cups tomatoes, peeled, seeded & chopped
• juice & zest of one orange
• 1 cup fennel, julienne cut
• 2 Tbs. garlic, chopped
• 2 Tbs. parsley, finely chopped
• salt & pepper
• 2 lbs. sea bass, cleaned & scaled
• 1 large lobster
• 1 pound shrimp, peeled & deveined
• ½ lb. mussels
• ½ lb. littleneck clams
• salt & pepper

For the Rouille:
• 1 red pepper, roasted and peeled
• 2 garlic cloves
• 1 piece of white bread torn into pieces
• 1 egg yolk
• 1 Tbs. Dijon mustard
• juice of 1 lemon
• salt & pepper
• ½ cup olive oil
• 12 slices of crusty French bread


For the Broth:
In a large saucepan, heat the olive oil. Add the onions & celery. Season with salt & pepper. Sauté for 3 min. Add the garlic & cook for 1 min. Add the bay leaf, peppercorns, & thyme. Add the fish bones, water & wine. Bring the liquid to a boil & reduce to a simmer. Cook for 30 min. Remove from the heat & strain.

For the Bouillabaisse:
Place the stock on the heat & bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, & parsley. Season with salt & pepper. Add the fish & lobsters. Cook for 8 min. Add the shrimp, mussels, & clams. Cook for 6 min., or until the shells have opened. Discard any shells that do not open. Season with salt & pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt & pepper.

To assemble:
Remove the seafood from the pan & place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood & serve with the crusty bread.

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