© JACQUES & COMPANY 2011

Strawberry Soup • Olympia Oyster Chowder • Sorrel Soup • Butternut Squash Soup • Sun Valley Hunter's Stew • Carrot Soup • Bouillabaisse Stock • Northwest Bouillabaisse • Aïoli Sauce

Makes 4 servings

24 mussels

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 aïoli 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 aïoli sauce.

Note: The type of fish and  shellfish can change with seasonal availability.

 Wine Suggestion: A crisp Sauvignon Blanc.