Travel Reference
In-Depth Information
207
Santa Barbara Shellfish Stew
Prepare all vegetables and reserve separately: chop on-
ion, garlic, and celery; peel, seed, and chop tomatoes;
and thinly slice the fennel.
2 large onions
8 cloves garlic
2 celery stalks
Heat olive oil in a large saucepan. When hot, sauté the
chorizo with the chopped onion, celery, and garlic and
render until lightly caramelized. Add fennel, thyme,
bay leaf, and cloves and cook on medium heat for 4 or
5 minutes.
4 fresh tomatoes, peeled,
and diced
1 fennel head
¼ cup olive oil
4 ounces chorizo
3 sprigs fresh thyme
Add the white wine, bring to a boil, and reduce the
liquid by half. Stir with a wooden spoon to scrape the
bottom of the pan into the liquid.
1 bay leaf
2 cloves
2 cups white wine
6 fish fillets, cut into 2-inch
pieces (at least 3 kinds
of fish—a mix between
flavorful firm fish, like
striped bass, haddock,
halibut, snapper, or sea bass,
and delicate fish, such as
flounder, red snapper, or
whiting; leave the skin on
these delicate fish)
Add the tomatoes, the fish fillets, and orange zests and
juice and 4 cups of fish broth. Boil uncovered for about
10 minutes.
Remove a half-cup of liquid from the stew pot. Mix
saffron, salt, and pepper with the broth, then return
it to the pan. Add the oysters, clams, mussels, shrimp,
and the remaining fish broth.
Peel and juice 2 oranges
8 cups fish stock or broth (can be
replaced with ½ water,
½ chicken stock)
Bring to a boil again and cook about 5 minutes longer.
½ teaspoon powdered saffron
At serving time, taste and correct the seasoning of the
broth, adding a little more salt or pepper to taste, a touch
of orange juice if needed, and a splash or two of Pernod.
¼ teaspoon pepper
2 teaspoons salt
½ dozen oysters
Serve with croutons, Parmesan, and rouille on the side.
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