Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Sean Murphy
Recipe by Cooking Light May 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
2 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Source

Beach Bistro/Anna Maria Island

Nutrition Facts

399 calories; calories from fat 27%; fat 11.9g; saturated fat 2.2g; mono fat 6g; poly fat 1.8g; protein 50.2g; carbohydrates 18.1g; fiber 2.4g; cholesterol 203mg; iron 9.8mg; sodium 977mg; calcium 171mg.
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