Created by Executive Chef Matthew Silverman of Las Vegas’ Vintner’s Grill, this classic and lively seafood entrée is ideal for an al fresco summer supper. Focusing on American-Mediterranean fusion foods, the restaurant also offers pairings of specialty cheeses and artisanal Vosges chocolate.
2 tablespoons olive oil
1 tablespoon garlic, minced
2 tablespoons shallot, minced
2 tablespoons fennel, chopped
6 fluid ounces white wine
6 ounces snapper, skinned
10 mussels, fresh
4 ounces scallops, halved
8 fluid ounces tomato broth
4 tablespoons butter
Salt and black pepper to taste
Sugar to taste
4 teaspoons parsley, chopped
6 ounces calamari, cleaned
2 teaspoons olive oil, extra virgin (finishing)
4 French baguettes, sliced and toasted
Place the olive oil in a warm sauté pan.
Add the garlic, shallots and fennel. Sweat over medium heat.
Deglaze with the wine and a squeeze of lemon.
Add the snapper, mussels, scallops, shrimp and tomato broth. (The broth is made from tomato scraps and tomato juice that have been cooked with white wine, onions and fresh thyme, then puréed and strained; make sure the broth doesn’t get too thick.)
Bring to a simmer. Add the butter.
Season with salt, pepper and sugar. Add 2 teaspoons of the parsley.
Add the calamari right before the dish is finished cooking.
Place the fish and shellfish in the bottom of two bowls (pile high). Pour the broth over the fish.
Top with the remaining chopped parsley and drizzle the olive oil over the whole dish.
Garnish with the bread.
Note: It is important to add the seafood in the order listed so nothing is overcooked. Serves 2.
Wine recommendations: The classic accompaniment is a white or rosé from Provence—many of which are recommended in the July issue’s Buying Guide. Southern Rhône whites or rosés will work too, and may be easier to find, such as the Perrin & Fils Réserve Côtes-du-Rhône. Choose the most recent vintage you can find.