It’s official: Harvest Fair 2020’s winning wines are in, and trust us, the competition was FIERCE. Get great deals on these champion wines, and bring home the perfect bottle to go with your next meal! Pairing wine and food is something of an art form, but don’t worry – with a little know-how and some simple tricks of trade, you too can start pairing wine and food with ease! Delightfully dry and crisply acidic, a little bit of bubbly is the perfect match for a classic Bouillabaisse. This traditional French stew is loaded with fresh seafood and scented with saffron and fennel; it’s a great way to welcome fall and celebrate the bounty of the sea!

*Prices good through 9/29/20.

  • Serves: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes


  • 1 lb. Firm Fish Fillets (salmon, halibut, etc.), bones removed
  • 1 lb. Mixed Shellfish (prawns, lobster, etc.), cleaned as needed
  • 8 Clams, scrubbed
  • 8 Mussels, scrubbed & beards removed
  • 5 Scallops, shucked & trimmed
  • 1 small Fennel Bulb, trimmed & sliced
  • 5 large Roma Tomatoes, diced
  • 3 c. Fish Stock
  • 2 large Red Potatoes, peeled
  • 1 Yellow Onion, chopped
  • 1 Carrot, peeled & chopped
  • 2 Celery Stalks, washed & chopped
  • 4 Garlic Cloves, roughly chopped
  • 1 pinch Saffron Threads (optional)
  • Salt & Black Pepper, to taste
  • 2 tbsp. Parsley, finely chopped
  • 4-6 slices French Bread, toasted


  1. Heat olive oil in a large dutch oven or soup pot until hot, then saute onion, garlic, carrots, and celery until golden. Add fennel, saffron, and tomatoes; continue cooking until lightly caramelized and fragrant, then stir in broth and potatoes. Season to taste with salt and pepper, and allow broth to boil until highly flavorful and veggies are tender (about 10 to 15 minutes).

  2. Lower heat to a simmer, then slowly begin adding seafood. Start with fish and shellfish; after about 5 minutes or halfway through cooking fish, stir in clams, mussels, and scallops. Cook until clams and mussels have opened (about 5 minutes), and discard any mollusks that don’t open. Serve when fish and shellfish are firm and all mollusks are opened, checking for seasoning before serving. Plate in large bowls with a little of everything and one or two toasts for soaking up broth.

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