PNW Bouillabaisse

Mussels, Clams and Pink Scallops: Scrub the mussels, clams and scallop shells under cold water, discarding any with cracked shells or open shells that won’t close. Remove beards from mussels. Purge clams under cold water with half teaspoon of salt for 20 minutes to an hour. This allows the clams to discard and filter out sediments ingested.

Scallops: Pat the Great Bear scallops dry with a paper towel. Heat a skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the scallops and sear for 1-2 minutes on each side until golden brown. Remove and set aside.

In a large pot, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced onion, sliced fennel, and minced garlic. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Season with a pinch of salt and pepper.

Pour in the white wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate. • Add the saffron threads, allowing them to steep in the wine and absorb their color and flavor. • Stir in stewed and crushed tomato and cook for another 4-5 minutes, allowing the flavours to meld together.

Pour in the fish stock (or vegetable stock if fish stock isn’t available) and bring the mixture to a simmer).

Add the dried Labrador tea leaves (or Bay leaf). Let it simmer for 15-20 minutes, allowing the tea leaves to infuse the broth with a subtle herbal flavor.

Add the Manila clams, mussels, pink scallops and Dungeness crab quarters to the pot. Cover and simmer for 4-6 minutes, or until the mussels and clams open up, and the crab is heated through.

Once the shellfish is nearly done, gently add the shrimp to the pot, cooking for an additional 3-4 minutes until the shrimp are cooked through.

While the seafood is cooking, heat a small skillet over medium-high heat and place the lemon halves (cut side down) in the pan while hot. Let them char and caramelize, about 2-3 minutes. Set aside. In the same pan, reheat the scallops by searing them off 1 minute on each side.

Remove the pot from heat and discard the Labrador tea leaves.

Stir in the remaining butter for richness and adjust seasoning with salt and pepper as needed.

Ladle the bouillabaisse into bowls, making sure each serving has a variety of seafood. • Add seared Great Bear Scallops on top.

Garnish with the charred lemon halves for a fresh, citrusy finish.

Optionally, sprinkle with fresh herbs like parsley or thyme for extra color and flavor.

Serve the bouillabaisse with a warm, crusty loaf of SourdoughYPR or your favourite bread of choice to soak up the flavourful broth.