Author: Kristina Scaviola, Modified from Ina Garten's Seafood Stew
Recipe type: Soup/Stew
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
For the Seafood Stock:
2 Carrots, chopped
3 stalks of celery, Chopped
3 cloves of garlic, chopped
2 Yellow onions, chopped
Shells of 1 Lb shrimp (save shrimp for stew!)
½ cup white wine
1 small can tomato paste
For the Stew:
1 tablespoon olive oil
1½ cups chopped yellow onions (2 small)
2 cups quartered or halved new potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon hot pepper flakes
⅓ cup chopped basil
1 teaspoon chopped tarragon
2 cups good white wine (sauvingon blanc)
1 (28-ounce) can plum tomatoes, chopped/cut with scissors
1 quart Seafood Stock, recipe above, or store-bought fish stock
3 cloves chopped garlic
1 teaspoon saffron threads
1 pound large shrimp, (reserve the shells for the stock)
1 pound firm white fish, such as cod, cut in large chunks
Shellfish of your choice- we used a dozen clams; you can use mussels as well- about a pound
3 tablespoons Pernod
1 teaspoon grated orange zest
Instructions
For the Stock
Saute the carrots, celery, onion, garlic, and shrimp shells until golden and caramelized- about 15 minutes. Add the tomato paste, wine, and 1½ quarts of water. Simmer for one hour. Press through a mesh strainer when done, discarding the solids. Refrigerate when cool if not using immediately.
For the Stew:
In a large dutch oven or heavy bottomed pot, heat the olive oil over medium high heat. Add the potatoes and sear until golden, about 5 minutes. Add the onions, garlic, and fennel; 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of hot pepper flakes and saute for about 10 minutes until softened and lightly golden. Add the wine, tomatoes, stock, basil, and tarragon; simmer for 15-20 minutes to cook the potatoes all the way. The stew can sit at this point and wait for your guests to be ready for dinner; about 10- minutes before dinner add all of the seafood, the Pernod, and the orange zest and bring the stew to a boil; turn down to a simmer and cook for 5 minutes. After 5 minutes turn the stove off, and cover for another 5 minutes.
Serve with biscuits or garlic bread- ladle into wide shallow bowls and enjoy!
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=1197