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seafood bouillabaisse

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Salmon

Seafood Bouillabaisse

New Zealand chef Gwithyen Thomas from Aroha in Los Angeles says that his favorite food-and-wine pairing is Cloudy Bay clams with sauvignon blanc. The clams, he says, “are from the cleanest area in the world

Ingredients

  • 1/2 cup sliced shallots
  • 1 teaspoon chopped garlic
  • 12 PEI Mussels
  • 6 New England clams
  • 4 ounces Atlantic Salmon, diced
  • 4 ounces Snapper or Pacific Rockfish, diced
  • 4 cups fish stock
  • 1/2 teaspoon saffron
  • 2 teaspoons chili flakes (if desired)
  • 3 slices lemon
  • 4 slices crusty sourdough bread

Directions

  • In a large pot, sauté shallots and garlic until lightly browned. Add clams, mussels, and saffron. Add chili flakes, if desired. Add fish stock.
  • Once the shellfish are open, usually in about 4 minutes, season with salt, cover the pot, and lower the heat to very low. Add the fish, which should cook very quickly (3 to 5 minutes).
  • Divide seafood equally among four bowls and top with broth. Serve with a slice of crusty sourdough bread. Garnish with lemon slices and serve immediately. Note: Here, we've substituted New Zealand seafood for offerings such as Prince Edward Island mussels, New England clams, Atlantic salmon, and/or Pacific rockfish. Ora King salmon, which is sustainably farmed in New Zealand’s Marlborough Sounds and certified “green” by Seafood Watch can be purchased from Fresh Direct and other gourmet purveyors. If you have access to it, you can use green-lipped mussels, Cloudy Bay clams, and New Zealand snapper.

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