Mediterranean Bouillabaisse

Filed under: Dinner, Soups & Stews.

Enjoy this delicious dish served at The Old Tavern at Grafton, Vermont. Created by David A. Smith, head chef at The Old Tavern.

10 each Mussels
3 large shrimp (quartered)
5 oz Firm textured fish (halibut, swordfish, red snapper)
2 oz assorted olives
1 tbsp rinsed capers
1 tbsp diced roasted red peppers
1 each diced vine ripened tomato
1 tbsp chopped fresh basil
1 tbsp roasted garlic
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/2 cup tomato juice
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1/2 tsp freshly ground chili pepper
1/2 tsp sea salt
1 tbsp diced fennel

Combine olive oil, garlic, capers, olives, red peppers and white wine, simmer for about two minutes. Add mussels, sauté lightly until shells open. Remove mussels and discard any that do not open. Add shrimp and fish and sauté for about a minute. Add all other remaining ingredients including the mussels and bring to a boil. Simmer on medium heat for another three minutes. Serve hot and garnish with fresh basil and sourdough croutons.

The Old Tavern is a member of the Vermont Fresh Network and Chef's Collaborative supporting sustainable agriculture and fishing methods.

Recipe Summary:

Other recipes by Grafton Inn:
Wild Mushroom & Spinach Risotto With Grafton Smoked Cheddar
Roasted Butternut Squash And Sweet Potato Bisque
Old Tavern's Famous Scones - Raspberry
Grafton Cheddar Ale Soup
Vermont Spring Bouillabaisse
Vegetarian Satay With Asian Pesto
Mariniated Venison Loin W/ Grilled Peaches & Garden Vegetables
Vermexican Elk Tenderloin With Bell Pepper Mashed & Cilantro Lime Cream
Roasted Pumpkin Salad

Recipe Provided By:
Grafton Inn
Grafton, VT

Grafton Bed and Breakfast Inns