“Fruits de Mer” Boullabaisse Style

For my first blog entry, I invite you to try your hand at one of our signature dishes. It’s very popular with repeat guests for its combination of seafood with a wonderful smoothness and a balanced heat. Try it at home and I hope it transports you right back to The Bay @ Nonsuch.

“FRUITS DE MER” BOULLABAISSE STYLE {Mussels, prawns, bay scallops, and snapper} poached in Shellfish bisque with saffron infused herb basmati rice .

Serves 4

  • 1 large yellow onion, chopped
  • 2 blades of celery
  • 1 bulb fennel chopped
  • 3 cloves garlic, thinly chopped
  • 16 oz. fish bones /shrimp shells
  • 1 cup white wine
  • 2 seasoning peppers
  • 1 pinch saffron
  • 1 T red chili paste
  • 16 bay scallops
  • 12 medium shrimp, peeled and deveined
  • 8 oz. red snapper, cut into 2-oz. pieces
  • 1 lbs little neck clams
  • 2 lbs. mussels, cleaned and debearded
  • 2 T. garlic butter
  • 2 plum tomatoes, concasse
  • ½ cup. Coconut milk
  • 2 T. olive oil
  • 1 T. chopped parsley
  • Salt and pepper to taste

For the broth: In a large pot, sauté the onions ,celery and fennel in olive oil over low heat until almost tender, add fish bones ,shrimp shells, garlic, seasoning peppers and wine; allow wine to burn off, about one minute. Add water and bring to a boil, reduced and simmer for thirty minutes. Removed from heat and strain For the bouillabaisse:

In a large pot, place 2 cups of broth on the heat add red curry paste, coconut milk and saffron; bring to a simmer add fish, scallops and shrimp cook for three minutes, add clams and mussels and bring back to a simmer until shells have open, discard any shells that do not open, season to taste with salt and pepper, then stir in garlic butter to finish garnished with tomato concasse and chopped parsley. Serve with basmati rice.

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