Restaurant Recipes

Zuzu Middle Eastern Bouillabaisse

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Yield: 2 servings


  • 3 tablespoons olive oil
  • 1 tablespoon garlic, chopped
  • 1/2 onion, coarsely chopped
  • 1/2 green bell pepper, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1/8 cup basil, chopped
  • 1/8 cup cilantro, chopped
  • 6 ounces white wine
  • 6 ounces tomato sauce
  • 4 ounces salmon
  • 4 ounces sea bass
  • 8 scallops
  • 8 mussels, cleaned and debearded
  • 1/4 pound calamari rings
  • Pinch of baharat (available at Middle Eastern markets)
  • Salt and white pepper
  • Harissa (optional, available at Middle Eastern markets)
  • 2 slices French (or similar) bread, toasted (optional)


  1. In a large sauté pan, heat the olive oil over medium heat. Add the garlic, onion and green bell pepper.
  2. Cook until the onion softens and begins to brown, 5 minutes.
  3. Add the chopped tomato, basil, cilantro, white wine and tomato sauce; stir to combine. Bring to a simmer.
  4. Add the salmon and sea bass. Poach for 3 to 4 minutes.
  5. Add the scallops, mussels and calamari. Cook for another 4 to 5 minutes or until the mussels are open and the fish is uniformly tender. Season with the baharat, salt and white pepper to taste.
  6. Divide between two bowls. Garnish each bowl with a slice of French bread slathered with harissa.
  7. Serve immediately.

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