Classic Bouillabaisse by Executive Chef Shane McAnelly

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp.

Pairing: Pairs excellently with the minerality in the crisp 2015 Chalk Hill Viognier whose floral notes accent the fennel and saffron in the broth.

Servings: 4

Ingredients: 1 pound petrale sole, trimmed of any bones 8 oz mussels, preferably from Prince Edward Island, cleaned 8 oz Manila clams, cleaned 8 each white Gulf shrimp, u10 size, cleaned 3 cups bouillabaisse broth (ingredients & recipe follow) 1 cup white wine 1 cup Russet potato, medium dice 4 tablespoons butter, unsalted 2 bunches chives, chopped fine 4 tablespoons rouille (ingredients & recipe follow) Grapeseed oil as needed Salt, to taste

Directions: Preheat oven to 350. In a small mixing bowl toss potatoes with salt and 1 teaspoon grapeseed oil. Place on baking sheet and cook in oven for 10 minutes, until tender. Meanwhile, season sole with salt. In large sauté pan heat 2 tablespoon oil until hot. Cook sole until golden brown, remove from pan. Add potato, clams, mussels, shrimp and white wine. Cover pan and cook for 3 minutes until shellfish start to open. Add bouillabaisse broth, butter and chives and cook until butter has incorporated into the sauce.

Divide shellfish, broth and potato amongst 4 bowls. Top with equal parts of sole filet. Top sole with 1 tablespoon of rouille and fennel frond to garnish.

https://www.foleyfoodandwinesociety.com/Wine-and-Cuisine/Recipes/Entrees

Bouillabaisse broth: ½ cup fennel, chopped ½ cup onion, chopped 2 clove garlic ¼ cup pernod 1 small pinch saffron 1 bay leaf 2 cup canned tomato 2 cup lobster stock 1 tablespoon olive oil

In medium pot, sweat fennel, garlic and onion in olive oil. Add saffron, bay leaf and pernod. Cook until pernod has evaporated. Add tomato and lobster stock and let cook for 15 minutes. Remove bay leaf and blend in food processor. Strain through fine mesh strainer.

Rouille: 1 cup baguette, cut into small pieces 2 clove garlic ½ teaspoon red pepper flake Very small pinch saffron Juice of 1 lemon ½ c lobster stock ½ cup extra virgin olive oil

In blender, add all ingredients except oil. Blend until very smooth. With blender running, slowly drizzle in olive oil.

https://www.foleyfoodandwinesociety.com/Wine-and-Cuisine/Recipes/Entrees