Seafood Stew
Serves 6
Recipe By: Ina Garten
Published in: Barefoot in Paris
3 tablespoons good olive oil
1 1/2 cup chopped yellow onions (2 small)
2 cup large-diced small white potatoes
2 cup chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
2 cup good white wine
1 can plum tomatoes -- chopped (28-ounce)
1 quarts Seafood Stock -- recipe follows, or store-bought fish stock
1 tablespoons chopped garlic (3 cloves)
1 teaspoons saffron threads
1 pounds large shrimp -- shelled and deveined (reserve the shells
for the stock)
1 pounds each halibut and bass fillets -- cut in large chunks
24 mussels -- cleaned
3 tablespoons Pernod
1 teaspoons grated orange zest
Toasted baguette slices -- buttered and rubbed with garlic
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. Add the wine 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. 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. Stir in the
Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices
of toasted baguette.
Seafood Stock:
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems
Warm the oil in the pan over medium heat. Add the shrimp shells, onions,
carrots, and celery over medium heat for 15 minutes, until lightly
browned. Add the garlic and cook 2 more minutes. Add 1 1Ú2 quarts of
water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a
boil, then reduce the heat and simmer for 1 hour. Strain through a sieve,
pressing the solids. You should have approximately 1 quart of stock. If
not, you can make up the difference with water or white wine. Yield: 1
quart
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings
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