For 10 to 12 people.

1/4 cup olive oil
1 onion, 1 carrot, 1 stalk of celery, and 1 leek, chopped
2 cloves of garlic, minced
Bouquet garni (thyme, bay leaf, parsley)
Pinch of fennel seeds or branch of fennel
2 lb fish heads and backbones
3 quarts of water
4 cups of crushed tomatoes (about 2 lb)
2 Tbsp of sun dried tomato paste
2 cups of white wine
pinch of saffron/ salt and pepper

Marinate for 2 hours in 1/4  cup of olive oil and 2 Tbsp of Pernod, cut everything in 2 inch chunks:

1 lb of flavorful fish (sea bass, snapper, cod, haddock, or halibut)
1 lb of delicate fish (whiting, perch, sole)
1/2 lb of scallops, 1/2 lb of shrimps
1 lb of monk fish or lobster pieces

For the stock

  • In a large saucepan heat the oil.
  • Add onion, celery, carrots, leek, bouquet garni, fennel.
  • Cook for 5 minutes and add water.
  • Bring to a boil, add the fish bones and simmer for 40 minutes.
  • Pass through a sieve forcing as much liquid as you can from the vegetable mixture.
  • Reduce to concentrate the flavors if necessary.
  • Reserve 1 cup of stock for the rouille.

For the Bouillabaisse

  • To the above stock add the tomatoes, wine, saffron, salt and pepper.
  • Add the marinate juices.
  • Simmer for 30 minutes.
  • Bring to a boil before adding the monk fish or lobster.
  • Boil briskly 5 minutes.
  • Add the delicate fish and boil again 5 minutes.
  • Finally, add the scallops and shrimp and boil 3 minutes.
  • (Optional) cook the shrimp separately with garlic and parsley, peel them and deglaze the pan with some wine (use the shell of the shrimp in the wine).


1 dried hot chili
1 potato, sliced thin
1 cup fish stock, reduced
1/4 cup roasted red pepper
4 cloves garlic and  few leaves of fresh basil
1/2 cup olive oil

  • Cook chili pepper and potato in fish stock until tender.
  • Pour into food processor with roasted pepper, garlic and basil.
  • Blend until smooth then add olive oil bit by bit.


  • Preheat oven 325°F.
  • Cut about 24 slices of French bread and bake for 15 minutes.
  • Lightly coat both sides of bread with olive oil.
  • Turn and bake for another 15 minutes.
  • Rub each slice with garlic.

Velouté de Coquille St. Jacques

For 4 to 6 people.

2 Tbsp of butter
1 cup of onions, sliced
2 carrots, some celery
2 cups of dry white wine and 2 cups of water to cover
1 lb of sea scallops (be careful to remove the attachment muscle)
1/4 tsp of curry
4 peppercorns
1 clove of garlic – bay leaf, parsley, thyme and fennel

  • Brown the onions in the butter.
  • Sweat the celery and carrots.
  • Add the wine, the herbs and the water if needed.
  • Bring to a boil, reduce the heat and cook gently for 20 minutes.
  • Meanwhile clean the scallops.
  • Drain the broth and boil it down for 5 minutes.
  • Season to taste.
  • Cook the scallops in the broth for 3 minutes.
  • Remove them from the broth and reserve.

Velouté souboise

3 Tbsp of butter
4 Tbsp of flour
2 cups of milk
Scallops and broth

  • Melt the butter, add the flour and cook for a few seconds.
  • Slowly pour in the milk to avoid any lumps.
  • Bring to a full boil.
  • Add the broth and the scallops.
  • Reheat without boiling.
  • Remove from the heat and add 1 egg yolk beaten in 1/2 cup of whipping cream.
  • Serve immediately with parsley.

Coquille St. Jacques

1 lb of sea scallops
3/4 cup of dry vermouth
2 cups of sliced mushrooms
1/2 tsp of salt, white pepper
bay leaf, 2 Tbsp of shallots

Sauce velouté 

3 Tbsp of butter
4 Tbsp of flour
1 cup of hot scallop liquid
2 egg yolks
1/2 cup of heavy cream, salt, pepper
lemon juice and swiss cheese

  • In a saucepan put the scallops (cleaned and muscle removed), the vermouth, mushrooms, salt, white pepper, bay leaf and shallots.
  • Bring to a boil and turn the heat down to simmer gently for about 5 minutes
  • Drain the liquid and boil it town to about a cup.  Keep the mushrooms and scallops warm.
  • Prepare the sauce by making a roux with the butter and flour.
  • Gently add the cup of hot liquid from the scallops and add some milk to achieve the right consistency.
  • Mix the egg yolks and cream together and add to the sauce
  • Season with salt, pepper and lemon juice, if desired
  • Put the mixture in a small plate or shell.  Sprinkle some swiss cheese and dot with butter.
  • Put under the broiler until just slightly brown and serve immediately.

Coquille St. Jacques à la provençale

To serve 4.

12 large sea scallops
1 Tbsp of olive oil
3 large tomatoes, peeled, cored and chopped
1/2 cup of fresh basil leaves, minced
pinch of thyme
1 large clove of garlic
salt and freshly ground pepper 

  • In a heavy skillet cook the tomatoes until just tender.
  • Add the garlic, basil and thyme.
  • Cook gently to blend in the flavors.
  • Season with salt and pepper.
  • Keep warm while cooking the scallops.
  • In a large skillet over medium-high heat, heat the olive oil until hot but not sizzling.
  • Pull out and discard the small muscle attached to some of the scallops.
  • Add the scallops.
  • Cook until almost opaque all the way through, about 3 minutes on each side.
  • Season the scallops with salt and pepper.
  • Place 3 scallops on each of 4 warmed dinner plates. Cover with the tomato mixture.
  • Serve right away.