Saffron Bouillabaisse with Mourvèdre

Serves 4-6

Ingredients

For the bouillabaisse:

• 2 tablespoons olive oil

• 1 large fennel bulb, sliced thin

• 1 leek (white and light green parts), sliced

• 1 onion, sliced

• 3 cloves garlic, minced

• 1 teaspoon fennel seeds

• 1 large pinch saffron threads

• ½ teaspoon smoked paprika

• 1 pound tomatoes, peeled and chopped (or good canned tomatoes)

• 6 cups fish stock (or water with fish bones simmered for depth)

• 1 cup dry white wine

• 1 bouquet garni (parsley stems, thyme, bay leaf)

• 1 pound firm white fish (halibut, rockfish, or sea bass), cut into large chunks

• ½ pound shellfish (mussels, clams, or a mix)

• ½ pound large shrimp, peeled and deveined

• Salt and freshly ground black pepper

• Fresh parsley for garnish

For the rouille:

• 1 roasted red pepper, peeled and seeded

• 2 cloves garlic

• 1 small boiled potato, peeled

• 1 egg yolk

• ½ teaspoon cayenne pepper

• ½ teaspoon saffron threads, steeped in 1 tablespoon warm water

• ½ cup extra virgin olive oil

• Salt and lemon juice to taste

Instructions

1. Prepare the broth: In a large pot, heat olive oil. Add fennel, leek, onion, and garlic; cook until softened. Stir in fennel seeds, saffron, and smoked paprika. Add tomatoes and cook 5 minutes. Pour in fish stock and wine, add bouquet garni, season lightly, and simmer for 30 minutes. Strain for a refined broth or leave rustic.

2. Cook the seafood: Bring broth back to a simmer. Add firm fish first, then shellfish and shrimp. Cook just until seafood is opaque and shellfish open, about 5–7 minutes.

3. Make the rouille: In a blender, combine red pepper, garlic, boiled potato, egg yolk, cayenne, saffron water, and olive oil. Blend until smooth. Adjust seasoning with salt and lemon juice.

4. Serve: Ladle bouillabaisse into bowls, garnish with chopped parsley. Serve with toasted baguette slices spread generously with rouille.

Pairing: The Mourvèdre’s bright acidity cuts through the saffron-infused broth, while its floral and herbal notes echo the Provençal aromatics. The silky tannins handle the richness of the seafood and garlic rouille without overpowering it.

Ready to experience this pairing?

Start with our 2023 Ojai Mountain Mourvèdre and discover how elevation transforms this ancient variety. Once you've tasted how mountain terroir speaks to Mediterranean flavors, explore our 2024 White Blend—a completely different expression of our unique vineyard site that pairs beautifully with the oyster course that could precede this meal.

Order your 2023 Mourvèdre | Add the White Blend for the complete experience