Bouillabaisse - Edible Santa Barbara and Wine Country
This home-cook-friendly bouillabaisse recipe, inspired by chef Clark Staub, celebrates fresh, local seafood in a richly flavorful broth.
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Cooking tools:
- Stove
- Stockpot
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Ladle
- Oven
- Baking sheet
- Bread knife
- Serving bowl
- Spoon
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
- freshly ground pepper
- 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
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