Becky Luigart-Stayner
2 servings (serving size: 2 cups)

Featuring a tempting variety of seafood, this is the signature dish at Sean Murphy's Beach Bistro. The recipe can easily be doubled to serve four.

How to Make It

Step 1

Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.

Step 2

Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: rosé. Rosé will work throughout this entire menu, from the crab cocktail to the crepes. A still rosé would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling rosé? Gloria Ferrer's nonvintage Brut Rosé is smashing at $ -Karen MacNeil

Beach Bistro/Anna Maria Island

Ratings & Reviews


February 26, 2017
This makes quite a lot; the two of us ate it all with salad and french bread, but it could easily have served three.  I followed the recipe exactly except for subbing fire-roasted diced tomatoes for fresh and particularly enjoyed the herb & spice combination and the julienned leeks. With the lobster, it's quite expensive, and I think you could skip the lobster tail without a great loss. Just add a little more shrimp or grouper, or substitute a few scallops.  Because I live far inland, all my fish was previously frozen but everything still turned out well. I think the Pernod and the saffron are both essential. I find saffron much less expensive in our little Middle Eastern grocery than anywhere else, so you might try an Indian or Middle Eastern shop first.

knitalia's Review

April 20, 2014

harrietlynns's Review

March 01, 2011
This is a five star recipe, but only if you make the garlic aioli that is left out of the Cooking Light version! Read the saga on my blog at: With the aioli,this dish will impress most anyone.