Tidefire Bouillabaisse

Tidefire Bouillabaisse is the signature dish at The Golden Vine restaurant, prepared by head chef Kewan Buckwood.
Ingredients:

Fresh-caught sea bass, its silver scales kissed by the sun

Plump tiger prawns, still glistening from their underwater ballet

Clams, their shells whispering secrets of distant shores

A handful of sun-kissed tomatoes, plucked from the vine

A splash of aged saffron, like captured sunlight

A bouquet garni of sea herbs—dill, thyme, and whispers of seaweed

Preparation:

The Cauldron: In a copper cauldron, Kewan layers the seafood—each piece a memory of the ocean’s embrace. The clams nestle close, their shells like clasped hands.

Sunset in a Bowl: The tomatoes burst forth, releasing their sunset hues. Saffron threads weave through the broth, turning it gold. Kewan stirs, his heart echoing the rhythm of the waves.

Whispers of the Tide: The sea herbs join the dance—dill pirouetting, thyme waltzing, and seaweed swaying. Their fragrance fills the kitchen, and Kewan smiles.

Simmering Secrets: The bouillabaisse simmers, its steam rising like forgotten dreams.

Item type

Consumable, Food / Drink