California Bouillabaisse

Ingredients

  • 1 loaf sourdough baguette, sliced
  • 8 jumbo prawns
  • 8 jumbo sea scallops
  • 12 black mussels
  • 12 littleneck or other clams
  • 4 – 2 ounce portions of fish filet (halibut, or salmon recommended)
    • *Optional: a few extra clams and mussels in case some don’t open
  • 6 TB (3 oz) Bella Sun Luci Extra Virgin Olive Oil, for brushing the slices of bread
  • 2 TB (1 oz) Bella Sun Luci Extra Virgin Olive Oil for sautéing
  • 1 small-medium yellow onion, small dice
  • 4 cloves garlic, minced
  • 1 tsp dry basil (and optional, ½ tsp saffron, add when adding basil)
  • 1 c dry white wine or white vermouth (a chef’s trick, for richness)
  • 1 c fish or chicken stock
  • 1 12 oz can diced tomatoes, drained, liquid reserved aside for another use
  • 4 oz (about half jar) Bella Sun Luci Sun Dried Tomato Bruschetta
  • 1 TB fresh flat leaf Italian parsley, chopped fine
  • Several sprigs Italian parsley for garnish
  • Salt and fresh cracked black pepper to taste

Directions

  • Preheat the oven to 400°F.
  • Brush the slices of bread with the 3 oz olive oil and bake in one later on a sheet pan or two until lightly toasted. Set aside.
  • In a separate sauce pan, over a high flame, reduce the wine by half (yield 4 oz), add the stock and diced tomatoes, bring to a boil and turn to a simmer.
  • In a heavy bottom soup pot or Dutch oven, sauté the onion in the 1 oz olive oil until translucent then add the garlic and dry basil, sauté 1 minute, add the simmering liquid, bring to a boil then add all of the seafood. Return to a boil, turn to a strong simmer/light boil and cook until all of the shellfish open, about 2 minutes.
  • Stir in the bruschetta last. Check seasoning and adjust if needed.
  • Portion equal amounts of each kind of seafood and the broth into bowls and arrange the toasts in the bowls. Garnish with the parsley sprigs.
  • Serve with extra toasts and olive oil on the side.
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