Seafood Stew

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 1/2 cups yellow onions, chopped (2 small)
• 2 cups small potatoes, large-diced
• 2 cups fennel, chopped (1 large bulb)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 cups good
• 1 (28 ounce) can plum tomatoes, chopped
• 1 quart seafood stock or 1 quart fish stock
• 1 tablespoon garlic, chopped (3 cloves)
• 1 teaspoon saffron thread
• 1 lb large shrimp, shelled and deveined (reserve the shells for the stock)
• 1 lb halibut, cut in large chunks
• 1 lb bass fillet, cut in large chunks
• 24 mussels, cleaned
• 3 tablespoons pernod
• 1 teaspoon orange zest, grated
• toasted baguette, sliced, buttered, and rubbed with garlic

Recipe

• 1 heat 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.
• 2 add the 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.
• 3 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.
• 4 stir in the pernod, orange zest, and salt, to taste. serve ladled over 1 or 2 slices of toasted baguette.