Bouillabaisse
Inspired by the bouillabaisse that Clark Staub of Full of Life Flatbread makes in a huge cauldron, this version is simplified and scaled for the home cook. Use whatever fresh, local seafood you can find. It may not be authentic, but it will be true to the spirit of bouillabaisse.
Bouillabaisse
This home-cook-friendly bouillabaisse recipe, inspired by Clark Staub of Full of Life Flatbread, celebrates fresh, local seafood in a richly flavorful broth.
Ingredients
- 1 onion, finely diced
- 2 leeks, just the white portion, thinly sliced
- ½ fennel bulb, finely diced
- Olive oil
- 1 clove garlic, minced
- 4 tomatoes, chopped
- 2 bay leaves
- 1 sprig of thyme
- ½ teaspoon saffron
- Salt and freshly ground pepper, to taste
- Zest of 1 orange
- 3-4 cups fish stock
- 1-3 pounds local fish fillets, cut into chunks (halibut, black cod, rockfish)
- 1 pound mussels, and/or clams
- 1 pound shrimp, and/or crab
For Serving
- Baguette, cut into slices, lightly toasted
- Red pepper rouille sauce
Instructions
- Sauté the onions, leeks and fennel in olive oil over medium heat until softened, then add the garlic, tomatoes, bay leaves, thyme and saffron. Add salt and pepper and the orange zest. Stir to combine and cook for 10–15 minutes. Add the fish stock and the fish and bring to a boil. Simmer uncovered for about 5 minutes. Add the shellfish and a little more stock if needed. Cook until all the seafood is done, about 10 minutes. If some gets done before the rest, remove it and keep warm. When it is all done, ladle the broth into bowls, top with an assortment of seafood and serve with the toasted bread spread with rouille sauce.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 128mg | Sodium: 486mg | Potassium: 761mg | Fiber: 2g | Sugar: 4g | Vitamin A: 961IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 3mg
