Seafood Stew
INGREDIENTS
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Total Time:1 hr 10 min; Prep:30 min; Cook:40 min;
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Yield:6 servings; Level:Intermediate -----------------------------------
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3 tablespoons good olive oil
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1 1/2 cups chopped yellow onions (2 small)
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2 cups large-diced small white potatoes
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2 cups chopped fennel (1 large bulb)
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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2 cups good white wine
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1 (28-ounce) can plum tomatoes, chopped
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1 quart SeafoodStock, recipe follows, or store-bought fish stock
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1 tablespoon chopped garlic (3 cloves)
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1 teaspoon saffron threads
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1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
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1 pound each halibut and bass fillets, cut in large chunks
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24 mussels, cleaned
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3 tablespoons Pernod
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1 teaspoon grated orange zest
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Toasted baguette slices, buttered and rubbed with garlic
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Seafood Stock:
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2 tablespoons good olive oil
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Shells from 1 pound large shrimp
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2 cups chopped yellow onions (2 onions)
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2 carrots, unpeeled and chopped
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3 stalks celery, chopped
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2 cloves garlic, minced
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1 1/2 quarts water
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1/2 cup good white wine
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1/3 cup tomato paste
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1 tablespoon kosher salt
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1 1/2 teaspoons freshly ground black pepper
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10 sprigs fresh thyme, including stems.
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