E&E Stakeout Grill

Classic Seafood Bouillabaisse

(4 Servings)

 3 oz Extra Virgin Olive Oil

3 Cups Chicken Broth

1 Cup White Wine

Peel of 1 Orange

6 Whole Cloves

Pinch of Spanish Saffron

2 Cloves of Garlic – Smashed

 Sautee Garlic in Olive Oil and add all of the above except for the Saffron. Simmer for approximately 10 minutes and pour broth through a strainer. Adjust seasoning with salt if necessary, add Saffron and:

 4 Large Scallops

8 Large Shrimp

4  3-oz Salmon

4  3-oz Grouper or other White firm Fish

12 Fresh Cleaned and De-Bearded Maine Mussels

4 Peeled – Seeded – Halved Italian Tomatoes

4 Pieces of Sliced Zucchini

12 Pieces of Pre-Cooked Wild Mushroom Ravioli

 Simmer for approximately 10 min. and serve Family-Style. Accompany with crisp Baguette and a Dry Riesling (if there’s any left)

 Cooking Time: approximately 25 minutes

Note: This dish lends itself well to substitution: like Matzo Balls in place of Raviolis.

Enjoy, Chef Erwin