Italian Seafood Stew (Amy's)

By AnneS

YIELDS 4 SERVINGS.
I HAVEN'T TRIED THIS YET, BUT IT LOOKS DELICIOUS.

Ingredients

• 1 Tablespoon olive oil
• 1 bulb fennel, diced (reserve the fronds)
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 1/2 tsp fennel seeds
• 1/2 tsp red-pepper flakes
• 1 can (28 oz.) whole peeled tomatoes
• 12 oz. clam juice
• 1 cup chicken stock
• 1 1/2 cup red wine (pinot noir)
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and freshly ground pepper to taste
• 1 pound firm white fish, such as halibut or cod
• 1/2 pound medium shrimp, peeled and deveined
• 12 to 16 mussels, scrubbed and debearded

Details

Adapted from menshealth.com

Preparation

Step 1

MINUTES 0-10
Sauté the vegetables

Heat olive oil in large saucepan or pot over medium heat. Add the fennel, onion, garlic, fennel seeds, and red-pepper flakes and sauté until the vegetables are soft, about 5 minutes. (In order to reap its full benefits, here's how to make sure you're buying and enjoying the best olive oil your supermarket has to offer.)

MINUTES 11-18
Assemble the stew

Lightly crush the tomatoes with your fingers (careful: juice may splatter from inside them) and discard the remaining tomato juice from the can. Add the tomatoes to the pan, along with the clam juice, chicken stock, wine, bay leaves, and thyme, and bring to a simmer. Cook for 5 minutes, taste, and adjust the seasoning with salt and black pepper.

MINUTES 19-25
Add the fish

Place the fish, shrimp, and mussels in the pan. Cook until the fish is firm, the shrimp are pink, and the mussels are open, about 5 minutes. Serve with the reserved fennel fronds for garnish. Makes 4 servings