Vintner’s Grill Bouillabaisse
|Source:||From the Wine Enthusiast Pairings Book|
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.
|Number of Servings:||Serves 2|
|Ingredients:||2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons minced shallot
2 tablespoons chopped fennel
¾ cup (6 ounces) dry white wine
6 ounces snapper, skinned
10 fresh mussels
¼ pound scallops, halved
1 cup (8 ounces) tomato broth (see directions above)
4 tablespoons (1/2 stick) butter
Salt and freshly ground black pepper
Sugar to taste
4 teaspoons chopped parsley
6 ounces calamari, cleaned
2 teaspoons extra virgin olive oil, for finishing
4 French baguettes, sliced and toasted
|Directions:||Place the olive oil in a warm sauté pan. Add the garlic, shallot, and fennel and sweat over medium heat. Add the wine and a squeeze of lemon and deglaze the pan.
Add the snapper, mussels, scallops, shrimp, and tomato broth. (Note: It is important to add the seafood in the order listed so that none of it overcooks. Bring to a simmer. Add the butter and cook until melted and combined.. Season with salt, pepper and sugar. Add 2 teaspoons of the parsley.
Add the calamari right before the dish is finished cooking.
With a slotted spoon, heap the fish and shellfish in the bottom of 2 soup bowls, piling the seafood high. Pour the broth over the seafood. Top with the remaining chopped parsley, then and drizzle 1 teaspoon of the olive oil over each serving. Garnish with the toasted baguette and serve at once.