Author Notes
Though it has a lot of ingredients, this is a really simple dish that can be whipped up quick. I like to let it simmer a little longer, but in a pinch, all you need is an hour. The product is sweet, delicate fish steeped in a hot and super flavorful soup. And you can't get much closer to heaven than the leftover broth with a slice of grilled bread slathered in roasted garlic butter. —lisina
Ingredients
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1
large yellow onion, thinly sliced
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2
heads of fennel, thinly sliced
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5
cloves of garlic, thinly sliced
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1 tablespoon
heaping, red pepper flakes
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1/4 cup
olive oil + 2 tbsp
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1/2
bottle, dry white wine
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16 ounces
clam juice
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28 ounces
crushed fire roasted tomatoes
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1 quart
chicken stock (preferably homemade)
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2 cups
water
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16
shrimp, peeled and deveined
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16
mussels, scrubbed, beard removed
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24 ounces
halibut, cut into chunks (cod, mahi mahi or other firm fleshed white fish will work too)
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fennel fronds for garnish
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salt
Directions
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Heat olive oil in a large dutch oven over medium heat. Add onions, fennel, garlic and red pepper flakes. Season with salt and saute for about 8 minutes until veggies begin to soften
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Add white wine to deglaze and cook another two minutes. Add clam juice and tomatoes, chicken broth and water. Bring to boil, then reduce heat to low. Allow broth to simmer gently for about 30 minutes. Taste for seasoning and add more salt if necessary.
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In a separate pan with a tight fitting lid, heat the remaining 2 tbsp of olive oil. Add the mussels and a ladleful of broth and cover. Allow the mussels to steam until they have all opened, about 5 or 6 minutes. Turn off the heat. Discard any mussels that have not opened.
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Meanwhile, add the shrimp and fish to the pot of broth, turning the heat up slightly so that the broth continues to simmer. Let the fish and shrimp simmer until just cooked through, about 4 minutes.
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Add the mussels and all their juice to the main pot and stir very gently to mix them into the stew.
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Top with fennel fronds and serve immediately.
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