Feast of the Five Fishes with mussels, shrimp, and clams

By seo53

Ingredients

• Saute; Sweat:
• SAUTE;
• 6 oz. bulk Italian sausage
• 2 strips thick-sliced bacon, diced
• 1 lb. red potatoes, quartered
• 1 cup onion, diced
• 1 cup fresh fennel, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon ground fennel seed
• 1/4 teaspoon anchovy paste, optional
• 1/4 teaspoon red pepper flakes
• De glaze with; Add and Simmer:
• 1 cup dry white wine
• 2 cups chicken broth
• 1 can diced tomatoes, in juice (28 oz.)
• 1 cup clam juice
• 2 teaspoon minced fresh thyme
• 2 bay leaves
• Reserved sausage and bacon
• Add:
• 12 oz. fresh halibut, cut into 1" cubes
• 12 little neck clams,cleaned
• 8 oz. large shrimp, peeled deveined, tail left on
• 8 oz. mussels, cleaned, debearded
• Garnish with; Serve with:
• Chopped fresh parsley
• Minced lemon zest
• Crusty French bread

Details

Servings 8
Cooking time 85mins

Preparation

Step 1

Saute sausage and bacon in a large pot over medium heat until bacon is crisp, 8-10 minutes. Transfer to a paper towel lined plate and set aside.
Saute potatoes in drippings over medium high heat until golden 5-7 minutes. Reduce heat to medium-low add onion, fennel, garlic, fennel seed, anchovy paste, and pepper flakes. Cover and sweat until onion and fennel soften, 5 minutes. De glaze with wine. Add broth tomatoes, clam juice, thyme:, bay leaves, and reserved sausage and bacon. Bring to a simmer and cook 20 minutes, or until potatoes are tender. Add halibut and clams. Reduce heat to low, cover, and poach 10 minutes. Place the mussels and shrimp in the pot, but don't stir (it breaks up the pieces of halibut). Cover and simmer until shrimp are pink and mussels open, about 5 minutes. Garnish with parsley and lemon zest. Serve with crusty bread.