Boston Bouillabaisse

1 LB cod fillets*1 LB pollock fillets* 1 LB flounder fillets* 1 LB sea scallops 3/4 cup white onion, chopped 3/4 cup sliced celery 1 garlic clove, minced 1/3 cup butter 2 cups fish stock or clam juice 1 cup water 2 cans (1 LB ea.) tomatoes 1/2 TSP thyme 1 bay leaf, crushed 1/2 TSP saffron Salt and Pepper to taste * any fish fillets will do

Cut fillets into bite sized chunks.  Cook onion, celery and garlic butter until soft but not brown.  Add fish stock, water, tomatoes and herbs.  Bring to a boil and simmer for 10 minutes.  Add seafood and simmer for 10 minutes longer.  Season with salt and pepper.  Serve.


Flavor Intensity: tongue-map-intensity_71

Wine pairings with this dish are fun because it's such a tasty recipe. The Sauvie B's and Chenin Blancs tend to pair best. For example, the Chenin Blanc from 22 Hundred Cellars in Paso Robles works well as a wine pairing here because it seems to compliment the salt with just the right amount of sweetness from quince notes. Winemakers often think of Chenin Blanc being a noble white grape compared to Chardonnay, and I'd say if you find a good one, they're right. At last year's Aspen Food&Wine festival, my favorite wine from the entire weekend was a Reserve Chenin Blanc from South Africa. It has a nice, rich mouth feel but not from "butteriness". The 22 Hundred Cellars Chenin was barrel aged in French oak, and was stirred every two weeks to give it that creamy texture.

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