Bouillabaisse Marseilles

with Saffron & Tomatoes

Bouillabaisse Marseilles with Saffron & Tomatoes



1/3 cup olive oil, divided
1 small onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
2 cloves garlic, minced
1 bay leaf
1/2 tsp ground fennel seed
1 tsp saffron
Kosher salt & pepper, to taste
2 tsp tomato paste
1-1/2 cups Chateau Ste. Michelle Sauvignon Blanc
16-oz can diced tomatoes with juice
4 cups court bouillon or stock
2 dozen little neck clams
1 lb eel, cleaned, skinned and cubed
8 spot prawns
1/4 cup Italian parsley, chopped
1 tsp orange zest


Place large kettle over medium-low heat; drizzle in half of the olive oil. Add onion, celery, carrot, garlic, herbs, saffron and pinch of salt; saute until vegetables soften and onions are golden. Increase heat to medium-high and stir in tomato paste; cook for one minute. Deglaze with 1 cup of the wine; reduce to 1/4 cup. Stir in tomatoes and stock; bring to boil. Reduce heat and simmer 20 minutes for flavors to develop.

While broth is simmering, heat large saute pan over high heat. Drizzle in remaining olive oil and clams; stir to coat clams with oil. Pour in remaining wine and cover with a tight-fitting lid. When clams open, transfer to platter and set aside. Strain clam broth through cheesecloth and add into simmering tomato broth.

Add eel and prawns to simmering saffron-tomato broth; cook until done. Add clams; simmer just to reheat. Remove Bouillabaisse from heat and stir in parsley, orange zest and season to taste with salt and pepper.

Wine Pairings