Vintner’s Grill Bouillabaisse

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.

Before cooking the bouillabaisse, you will need to make tomato broth. In a nonreactive saucepan, combine 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.


Light and energetic but with some red fruit structure to add complexity, a Provençal or Spanish rosé will complement the crisp seafood flavors as well as the earthier, herbal elements of the soup; recommended appellations include Côtes de Provençe and Bandol in France, and Rioja, Navarra and Empordà-Costa Brava in Spain.

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped fennel
  • ¾ cup (6 ounces) dry white wine
  • 1 lemon
  • 6 ounces snapper, skinned
  • 10 fresh mussels
  • ¼ pound scallops, halved
  • 6 shrimp
  • 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

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.

Published on December 17, 2009
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Dylan Garret

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