Executive Chef
Adrian Merrilees
Born in a small town in New Zealand, Adrian discovered a passion for cooking at the young age of 13. After two productive and enduring years at culinary school, he moved to Auckland and began working in a giant casino.
A few years past as he tailored his skills and moved up through the ranks of the kitchen, Adrian decided to jump islands and travelled to Melbourne, looking for more inspiration in the culinary world.
Adrian spent the next 8 years working in the hot kitchens in Australia honing and improving his game in prestigious hotels, resorts and niche restaurants. It was here that he met his wife to be, a Canadian.
Adrian travelled throughout the pacific to further his culinary knowledge and refined his style for the future. He arrived on the scene at Fluid Bar and Grill in the summer of 2007 and continues to act as the executive chef.
Adrian's creative influence, motivation, and skill set have provided over 250,000 patrons meals to remember. Make sure to say hi to Adrian the next time you visit Fluid Bar and Grill.
Seafood Bouillabaisse for Two
Cooking time = One Hour
The Shopping List
- 12 Fresh Mussels
- 8 Fresh Clams
- 6 Prawns
- 6 Scallops
- 4 oz Portion Salmon
- 4 oz Portion Halibut
The Sauce
- 1 Build Fennel (sliced thinly)
- 1 White Onion (sliced thinly)
- Stick Celery (finely sliced/julienne)
- ½ Carrot (finely sliced/julienne)
- 2 Cloves Garlic sliced
- 1 Lemon (cut in half)
- 1 Small Tin of Tomatoes
- 1 cup of White Wine
- a Pinch Saffron
- and add Salt & Pepper to taste
Directions for the Sauce
In a large sauce pan heat 1 tbsp olive oil until hot. Add onions and fennel. Sauté until soft. Add garlic, celery carrots. Continue to cook for 2 minutes, add white wine and juice from one freshly squeezed lemon. Once lemon has been juiced add the lemon rind to the mixture, and simmer for 10 minutes. At this point you will add saffron and tomatoes, as well as adding seasoning to taste.
Final directions
In a large frying pan heat until hot. Add Halibut, salmon, scallops, and prawns. Continue to cook for 2 minutes turn over and season with salt and pepper. Add mussels and clams to pan and cover with lid and steam until shells fully open. Turn heat to high and simmer sauce for 3-5 minutes to reduce. Remove the whole lemon and service in 2 large bowl dishes. Garnish with parsley, green onions, and a lemon wedge. Serve with crusty rustic bread.
This is an awesome dish on a cold winter night for you and your partner. Double the recipe and feed all your friends.