The perfect recipe for those cooler nights when you need something rich and warming in your stomach.
Cook Time: 1 hour
Total Time: 1 hour
Yield: 4-6 servings
- 3 Tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 6 small potatoes, chopped
- 1 small bulb fennel, trimmed and chopped
- Pinch of saffron
- 4 cups fish broth
- 1 14.5 ounce can crushed tomatoes
- salt and pepper to taste
- 1 pound fresh cod or another fish of choice, diced
- 8 raw shrimp, shells on
- 8 littleneck clams
- 8 mussels
- Garnishes and accompaniments: Chopped fennel fronds, chopped parsley, slices of toasted baguette
Instructions1. Heat olive oil in a Dutch oven or other heavy-bottomed pot over medium high heat. Add onion, garlic, celery, carrots, potatoes, fennel and saffron until translucent. Add tomatoes and fish broth and bring to a boil. Cook stew until thickened, about 20 minutes. If you’re planning to serve the stew immediately, continue to step 2. If serving later, allow stew to cool completely and store refrigerated in an airtight container for up to 24 hours. When ready too serve, bring back to a simmer over medium heat before continuing to step 2.
2.Lower heat to simmer and add fish, adjusting heat to keep the liquid bubbling gently. Add cod or other diced fish first. Follow with clams about 5 minutes later. Finally, add the shrimp and mussels. Cover the pot and continue simmering until clams and mussels are open and shrimp is pink. Adjust salt and pepper to taste. Ladle stew into bowls and serve with toasted bread slices.
Recipe from Homemaker's Habitat