We Cook! Mill’s Tavern Saffron Bouillabaisse with Tarhana Lobster Jus

by Edward Boulus, executive Chef, Mill’s Tavern, Providence

Saffron Bouillabaisse with Tarhana Lobster Jus (Serves 4):

This flavorful seafood stew is chock-full of traditional New England ingredients (mussels, clams, shrimp, scallops, lobster, and white fish) with the Middle Eastern twist of saffron-tomato broth enriched with tarhana and lobster jus. Serve with toasted rustic bread for a complete and satisfying dish.

Where to Source:

Fresh seafood is best sourced from local fishmongers or trusted grocery seafood counters. Tarhana, a fermented grain and yogurt-based Turkish ingredient, may be found in specialty Mediterranean or Middle Eastern markets. Saffron threads are available in the spice aisle or gourmet section

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS:

For the Bouillabaisse:

• 12 mussels, scrubbed and debearded
• 8 littleneck clams, scrubbed
• 8 sea scallops
• 8 large shrimp, peeled and deveined
• 8 oz. cooked lobster meat (claw and tail)
• 8 oz. white fish (e.g., cod or halibut), diced
• 4 cups of seafood stock
• ½ cup pre-made tarhana
• 1 cup tomato purée
• ¼ tsp saffron threads
• 1 garlic clove, minced
• 1 shallot, diced
• ½ cup white wine
• Olive oil, for sautéing
• Salt and pepper, to taste

To Serve:

• 4 slices of rustic bread, toasted (or homemade toast points)

INSTRUCTIONS:

Prepare the Broth:

• Heat olive oil in a large pot over medium heat.
• Add shallot and garlic; sauté until softened, about 2–3 minutes.
• Stir in tomato purée, saffron threads, and white wine.
• Simmer for 5–7 minutes to reduce slightly.
  

Add Tarhana and Stock:

• Stir in seafood stock and tarhana.
• Reduce heat to low and simmer for 15–20 minutes until the broth thickens.
  

Cook the Shellfish and Seafood:

• Add mussels and clams to the pot.
• Cover and cook for 4–5 minutes until shells open. Discard any that do not open.
• Add shrimp, scallops, lobster meat, and white fish.
• Simmer uncovered for 3–5 minutes until seafood is just cooked through.
  

Toast the Bread:

• Lightly brush bread slices with olive oil.
• Toast until golden and crisp. Cut into points, if desired.
  

Assemble the Dish:

• Ladle the bouillabaisse into bowls, dividing the seafood evenly.
• Spoon extra broth over each portion.
• Serve with toasted bread on the side.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.