Grilled Bouillabaisse on the Arteflame Grill

Bouillabaisse is a classic Provençal seafood stew that combines a variety of fresh fish and shellfish simmered in a flavorful broth of tomatoes, saffron, and herbs. Grilling the seafood on the Arteflame adds a subtle smoky flavor to the dish, elevating this Mediterranean favorite.

Ingredients:

For the Bouillabaisse:

• 1 lb firm white fish (such as cod, halibut, or sea bass), cut into chunks
• 1 lb mussels, cleaned
• 1 lb clams, cleaned
• ½ lb shrimp, peeled and deveined
• 1 small lobster tail, cut into pieces (optional)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 leek, white part only, finely chopped
• 4 garlic cloves, minced
• 4 large tomatoes, chopped
• 1 fennel bulb, thinly sliced
• 1 pinch saffron threads
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 2 cups fish stock (or seafood stock)
• 1 cup dry white wine
• Salt and pepper to taste
• 1 orange, zested
• Crusty bread (for serving)

For the Rouille (optional):

• ½ cup mayonnaise
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 pinch saffron threads
• 1 tsp lemon juice
• 1 tsp paprika

Instructions:

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Let it heat for about 20 minutes. You will use the center grate to grill the seafood and the outer flat top to prepare the broth.

Step 2: Prepare the Bouillabaisse Broth

On the outer flat top, heat olive oil in a large cast-iron pot or grill-safe pan. Add the chopped onions, leeks, and fennel. Sauté for about 5 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute.

Step 3: Add Tomatoes and Herbs

Stir in the chopped tomatoes, bay leaf, thyme, parsley, and saffron. Cook for about 10 minutes until the tomatoes start to break down. Pour in the fish stock and white wine, season with salt and pepper, and bring to a simmer. Allow the broth to cook for 20 minutes to allow the flavors to meld.

Step 4: Grill the Seafood

While the broth is simmering, place the shrimp, lobster tail, and chunks of fish on the hot center grate of the Arteflame. Grill the seafood for 2-3 minutes per side, just until it gets a light char and is partially cooked. Remove from the grill and set aside.

Step 5: Add Seafood to the Broth

Add the grilled fish, shrimp, mussels, clams, and lobster tail (if using) to the simmering broth. Cover the pot and cook for about 5-7 minutes until the mussels and clams open and the seafood is fully cooked.

Step 6: Make the Rouille (Optional)

While the bouillabaisse is finishing, mix together the mayonnaise, garlic, Dijon mustard, saffron, lemon juice, and paprika to make a flavorful rouille. Serve this garlicky sauce on the side with the crusty bread for dipping into the broth.

Step 7: Serve

Ladle the bouillabaisse into large bowls, making sure to include plenty of seafood and broth. Garnish with fresh parsley and orange zest for a bright, citrusy finish. Serve with crusty bread and a dollop of rouille if desired.

Grilling Tips:

• Grill the seafood lightly: You just want a light char on the seafood as it will finish cooking in the broth.
• Use a mix of seafood: Feel free to use your favorite seafood combination, such as scallops, squid, or other firm white fish.

5 Flavor Variations for Bouillabaisse

1. Spicy Bouillabaisse: Add a pinch of red pepper flakes or cayenne to the broth for a spicier kick.
2. Coconut Bouillabaisse: Substitute coconut milk for half of the fish stock for a creamy, tropical version.
3. Herb-Infused Bouillabaisse: Add fresh basil and tarragon along with the thyme and parsley for more herbaceous flavors.
4. Spanish-Style Bouillabaisse: Use chorizo and smoked paprika in the broth for a smoky, Spanish-inspired twist.
5. Lemon Saffron Bouillabaisse: Increase the lemon zest and add more saffron for a bold, citrusy, and fragrant version.

Best Pairings for Bouillabaisse:

• Crusty Bread: Perfect for soaking up the rich broth.
• White Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the seafood and broth.
• Grilled Asparagus: Lightly charred asparagus makes a great fresh side dish.
• Green Salad: A simple green salad with lemon vinaigrette adds a refreshing, light element to the meal.
• Roasted Potatoes: Serve with small roasted potatoes to add a hearty side to this light seafood dish.