never cook with a wine wouldn't drink


We've made this recipe several times before and its always been really good. But the addition of the ACADEMIE wine added a unique complexity that somehow brought the large list of ingredients together in a savory way that really completed the whole thing!

Many times when you make a soup or stew it will start to taste better after a few days because all the flavors have had a chance to sit together and incorporate. The wine brought the flavors to this point and beyond right away, it was awesome! My girlfriend said it was one of the best soups she's ever had!


1/3 cup olive oil, more to taste

1 cup chopped onions

1/2 cup chopped shallot

2 tablespoons minced garlic

1 red pepper, chopped, more to taste

2 large tomatoes, chopped, or 1 cup canned tomatoes

2 tablespoons tomato paste

1 1/2 cups thinly sliced celery

1 cup chopped fresh fennel or parsnip or 1 tablespoon fennel seed

5 sprigs fresh thyme, leaves only or 3/4 teaspoon dried thyme

2-3 bay leaves

1/4 cup zest of orange (half an orange)

1/2 teaspoon saffron or powdered saffron

2 cups clam juice or fish broth

2/3 cup ACADEMIE blend #2 Wine

1 tablespoon seafood base or bouillon

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/2 pound different kinds of fish fillets, cut to bit-size pieces

1/2 pound mussels, clams, or scallops, cleaned

1/2 pound shrimp, crab, or lobster meat, or rock lobster tails, cleaned

2 tablespoons lemon juice, more to taste

1 loaf French bread

Buy the wine for this recipe by clicking here


Heat the olive oil over medium heat in a saucepan or pot. When it is hot, add onions, shallots, garlic and red pepper. Cook 2-3 minutes to sweat the onions. Add tomato, tomato paste, celery, fennel, thyme, bay leaf, the orange zest, and saffron. Stir until cooked through about 5-7 minutes.

Add the clam juice, ACADEMIE wine, seafood base, salt, pepper, and 1 1/2 cups of water to the mixture. Bring to a boil and then reduce the heat to simmer. Cook, uncovered, until all ingredients are cooked through, 20-30 minutes.

Bring the mixture to a boil and then add the fish and shellfish. Cook for 3-5 minutes. Do not overcook the fish and shellfish.

To serve, taste and correct the seasoning of the broth by adding lemon juice, more salt, and pepper. Ladle into serving bowls and top with a thick slice of crusty plain or toasted French bread.

60 minutes

Serves 4-6

Recipe courtesy of Chat Mingkwan (