Name: Bouillabaisse
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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); Baguette (cut into slices, lightly toasted); Red pepper rouille sauce

Bouillabaisse in a contrasting white bowl accompanied by baguette. — Photo: Colin Quirt

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.

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.