Bouillabaisse

Chef Raphael Lunetta

Chef Raphael Lunetta is the chef-owner of Lunetta in Santa Monica, known for his refined yet approachable California cuisine. Drawing on French technique and seasonal local ingredients, he creates dishes that balance craftsmanship and comfort. His cooking celebrates simplicity, honesty, and the shared joy of good food.

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Instructions

PREPARING THE LOBSTER STOCK

1. Preheat oven to 350°F (175°C).

2. Split lobster heads and place on a sheet pan. Roast until light pink; set aside.

3. In a medium soup or stock pot, sauté the mirepoix and chopped fennel until fragrant.

4. Add crushed garlic and tomato paste; cook for 1 minute.

5. Deglaze with white wine, then add water and tarragon. Bring to a boil, then simmer for 20 minutes.

6. Turn off the heat, add Kayanoya Dashi packets, and steep for 5 minutes.

7. Strain through a fine chinois and let cool.

PREPARING KAYANOYA COUSCOUS

1. Bring water to a boil. Add Kayanoya Kelp Stock Powder packets.

2. Steep for 10 minutes, then remove and discard the packets.

3. In a small pot, combine couscous and olive oil. Pour the hot kelp dashi over the couscous.

4. Cover and let sit in a warm place for 5 minutes.

5. Fluff with a fork and season with salt and pepper to taste.

ASSEMBLING THE BOUILLABAISSE

1. In a sauté pan, sear salmon, halibut, and ahi tuna until lightly browned. Transfer to a warm pan and set aside.

2. Sauté prawns, then place with the other seafood.

3. In a medium pot, heat olive oil and chopped garlic until fragrant.

4. Add lobster stock and bring to a boil.

5. Add vegetables and clams; season with salt and pepper.

6. Add lemon juice to the fish and prawns; broil for 2 minutes.

7. Arrange all seafood and vegetables in a soup bowl. Ladle hot broth over the top.

8. Add a spoonful of Kayanoya Kombu Couscous to each bowl. Serve with toasted crostini.