© JACQUES & COMPANY 2011
Makes 4 servings
12 sea scallops
12 prawns, butterflied
8 squid, cut into large rings
8 (2 ounce pieces) rockfish fillet
8 (2 ounce pieces) monkfish fillet
8(2 ounce pieces) halibut fillet
1/4 cup olive oil
4 cups bouillabaisse stock
1 cup aļoli sauce
In a large bowl, marinate all the seafood (except the mussels) with the olive oil for 1 hour.
Heat the bouillabaisse stock in a large stock pot, or bouillabaisse pan if you have one. Add the marinated seafood and mussels to the stock and simmer for 10 minutes until just tender (do not over cook). Serve from the pan with steamed red potatoes, crusty slices of olive bread and aļoli sauce.
Note: The type of fish and shellfish can change with seasonal availability.
Wine Suggestion: A crisp Sauvignon Blanc.