Seafood Stewmussels, wine, halibut, shrimp, potatoes, onions, fennel, carrots, celery, tomato, pernod, thyme, garlic, orange zestIngredients3 tablespoons good olive oil 1 1/2 cups chopped yellow onions (2 small) 2 cups large-diced small white potatoes 2 cups chopped fennel (1 large bulb) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups good white wine 1 (28-ounce) can plum tomatoes, chopped 1 quart Seafood Stock, recipe follows, or store-bought fish stock 1 tablespoon chopped garlic (3 cloves) 1 teaspoon saffron threads 1 pound large shrimp, shelled and deveined (reserve the shells for the stock) 1 pound each halibut and bass fillets, cut in large chunks 24 mussels, cleaned 3 tablespoons Pernod 1 teaspoon grated orange zest Toasted baguette slices, buttered and rubbed with garlic 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onions (2 onions) 2 carrots, unpeeled and chopped 3 stalks celery, chopped 2 cloves garlic, minced 1 1/2 quarts water 1/2 cup good white wine 1/3 cup tomato paste 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 10 sprigs fresh thyme, including stems Directions for Seafood Stew RecipeHeat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette. |
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6 servings
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