Native American Bouillabaisse (Summer ..

Cooking Instructions

1. Heat the oil in a large heavy saucepan over medium-low heat. Add the leek and scallions; cook 2 minutes. Add the garlic, celery, and green pepper. Cook, uncovered, 5 minutes. Stir in the squash, thyme, basil, parsley, fennel seeds, saffron, and fish stock. Heat to boiling; reduce the heat. Simmer, uncovered, 30 minutes. Add salt and pepper to taste.

2. Meanwhile, scrub the mussels and place them in a large pot of cold water with the cornstarch (this will cause the mussels to effectively clean themselves). Let stand 15 minutes, then wash under cold running water and set aside. Cut the snapper into 1-inch-wide pieces. Cut the flounder into pieces.

3. Add all the seafood to the bouilla- baisse. Cook, covered, until the fish flakes and the mussels are open, 5 to 8 minutes.

4. To serve: spoon some of the soup liquid into serving bowls; add seafood to each bowl. Add about 1 teaspoon aîoli to each bowl as well, and pass the remaining aîoli.

Wine Pairing(s)

The Black Chook VMR

Domaine Michelot 'Sous La Velle' Meursault

Veuve Ambal 'Carte Noire' Cremant de Bourgogne

Patrick Javillier 'Les Fillets' Meursault

E. Guigal Côtes du Rhône Blanc

Travitana 'Old Vines' Monastrell

Louis Latour Batard Montrachet 'Grand Cru'

Healdsburg Chardonnay

Louis Latour Meursault

E. Guigal Côtes du Rhône Blanc