Photo: c. foodblogchef 2020
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MEDITERRANEAN SEAFOOD STEW
Ingredients:
2 tablespoons extra-virgin olive oil
3 leeks, white and pale green parts only, halved and thinly sliced
1 fennel bulb, halved, cored, and thinly sliced, fronds reserved
Kosher salt and freshly ground black pepper
5 garlic cloves, minced
4 cups seafood stock or bottled clam juice
One 28-ounce can crushed tomatoes
Zest and juice of 1/2 orange
Pinch saffron (if you don’t want to spend the money on saffron you can substitute 1 packet of Sazón with Saffron seasoning)
1 bay leaf
2 pounds cod, cut into 3 inch serving size pieces
1 ½ pounds shrimp, cleaned and peeled
1 ½ pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
2 Tbs. Anisette, Pernod, or Pastis (optional)
Crusty bread, for serving
Preparation:
1. In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the seafood stock or clam juice, tomatoes, orange zest and juice, saffron, and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes.
3. Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open and plump and juicy), about 4 minutes. Discard any unopened mussels.
4. Stir in the parsley and anise flavored liquor. Top with the reserved fennel fronds and serve with the bread.