Food & Wine Pairing Recipe of the Week – Simplified Bouillabaisse

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In keeping the French theme this week, I thought I would share with you this little gem. This mouth watering ‘fisherman’s stew’ is a French classic. This recipe allows you to whip up this famous dish in under an hour.

Simplified Bouillabaisse

Simplified Bouillabaisse

Simplified Bouillabaisse


  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and smashed
  • 1 large onion, peeled and sliced
  • 1 small fennel bulb, thinly sliced
  • 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
  • 1 strip orange zest
  • 1 (14-ounce) can whole peeled tomatoes, in juice
  • 6 cups seafood stock (sold at most fish markets) or clam juice
  • Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
  • 1 bunch Italian parsley, chopped preparation


1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and sauté until just brown, 5 to 10 minutes.

2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.

3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

4. Reduce heat to medium and add the fish (but not shellfish yet). Cook for about 2 minutes.

5. Add any, mussels, and prawns or clams. Simmer until the shells just begin to open, about 4 minutes more.

6. Add any crabmeat.

7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.

8. Serve from the pot, sprinkled with the parsley, parmesan crisps and a dollop of rouille.


Wine Pairing – Bald Hills Friends and Lovers Rosé 2013

Our 2013 is the perfect match for this dish. Light and refreshing without taking anything away from the divine seafood flavours in this soup. We think Rosé is a beautiful and festive wine that goes hand-in-hand with entertaining. The dry, acidic nature of rosé strikes a perfect balance with the well-loved Mediterranean flavours in this dish.