In the Kitchen: Summer Bouillabaisse

Chef Nick Rabar from Avenue N joined The Rhode Show kitchen to make Summer Bouillabaisse with first picked tomatoes and late harvest ramps.

Yield: 1 large platter
Recipe Time: 25 minutes

1ea. Small Vidalia Onion, medium dice
½ head Fennel, Medium Dice
¼ cup White Beans
2 bulbs Garlic, sliced
1 ea. Celery Stalk, Medium Dice
¼ # Fingerling Potatoes, cut in half, par poached
2ea. Artichoke Hearts, cooked, cut into quarter
8 ea. Cherry Tomatoes, cut in half
4 ea. Ramps, sliced
4 ea. Jumbo Shrimp
8 ea. Rhode Island Clams
8 ea. Mussels
1 ea. Chicken Lobster
1 pint Lobster Stock
1 Tablespoon Butter
1 teaspoon Saffron
1 pinch Kosher Salt
6 ea. Grilled Crostini’s
2 Tablespoons Rouille


Saute onions, fennel, garlic, celery. Add stock and all other ingredients. Simmer until clams open and finish with saffron, salt. Top with rouille and crostini.

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