Winter Warming Recipe

Winter Warming Recipe

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Warm up this Winter with Chef Bernie’s Seafood Bouillabaisse!

Seafood Bouillabaisse

• ½ cup dry sherry
• ½ tsp saffron
• 3 Tbsp extra virgin olive oil
• 6 cloves minced garlic
• 1 onion diced
• 1 shallots (minced)
• 1 cup fennel bulb (thinly sliced)
• 1 stalk celery (minced)
• 1 carrot (diced)
• 1 lb white fish (Murray cod, Barramundi, Snapper or King George whiting)
• 2.5 lb seafood mix (your choice of shrimp, clams or mussels, lobsters, scallops, crab meat, squid
• 1 can diced tomatoes
• 2 cups seafood stock
• parsley (chopped, to garnish)
• crushed red peppers (red pepper flakes) (to garnish, optional)

• 1½ Tbsp tomato paste
• 2 tsp Kosher salt
• 1 tsp basil (or minced 1 fresh basil leaf)
• 2 Tbsp parsley (fresh)
• Freshly ground black pepper


1.Gather all the ingredients.
2.In a small bowl, combine saffron and sherry and set aside.
3.Cut vegetables and fish into bite size pieces.
4.Prepare and clean seafood as necessary
5.In a large pot, heat olive oil over medium heat. Add garlic and all the chopped vegetables (onion, shallots, fennel bulb, celery stalk, and carrot) and saute on low heat until lightly golden brown
6.Add all the liquids: a can of tomatoes with juice, seafood stock, and the saffron infused sherry. Bring it to just a boil and lower heat and simmer 15 minutes
7.Add all the seafood. When the soup starts to boil, skim off the scum and fat from the soup.
8.Keep simmering for 15 minutes
9. Garnish with parsley and serve with bread


You can enjoy more of Bernie’s delicious creations in Riverside Restaurant.