Seafood Stew
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
34
Spice
55
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Olive Oil (good)1.5 cups
Yellow Onion (chopped 2 small)2 tsps
Kosher Salt2 cups
White Wine (good)1 tbsp
Garlic (chopped 3 cloves)1 tsp
Saffron Threads3 tbsps
Pernod1 tsp
Orange Zest (grated)Directions:
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 wine and scrape up the brown bits with a wooden spoon
3
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
4
Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes
5
Turn off the heat and allow the pot to sit covered for another 5 minutes
6
The fish and shrimp should be cooked and the mussels opened
7
Discard any mussels that don't open
8
Stir in the Pernod, orange zest, and salt to taste
9
Serve ladled over one or two slices of toasted baguette