This Seafood Stew is one of the first meals Brian and I prepared this week and it was a perfect beach meal. The recipe is very versatile - the original called for bass and haddock, but we had some tilapia that we hadn't cooked the night before, and I also threw in some scallops. To make it even more special, we steamed a small lobster and used that as the garnish. Enjoy!
Ingredients:
- 3 tablespoons olive oil
- 2 small yellow onions, chopped
- 2 cups large-diced small white potatoes
- 2 cups chopped fennel (1 large bulb)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups white wine
- 1 (28-ounce) can plum tomatoes, chopped
- 1 quart seafood stock
- 3 cloves garlic, chopped
- 1/2 pound large shrimp, shelled and deveined
- 1/2 pound sea scallops, halved
- 1 pound tilapia fillets, cut in large chunks
- 1 bag mussels, cleaned
- 3 tablespoons Sambuca
- 1 teaspoon grated orange zest
- 1 1-1/2 pound lobster, steamed, claw and tail meat diced
- 2 tablespoons fennel fronds, finely chopped
- Toasted baguette slices, buttered and rubbed with garlic
Method:
- Heat the oil in a stockpot, then add the onion, 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, and garlic, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
- Add the shrimp, scallops, 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 Sambuca, orange zest, and salt, to taste.
- Ladle into large bowls. Garnish with fennel fronds and lobster.
- Serve with toasted baguette.