Seafood Stew

Name: Seafood Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 slice Toasted baguette buttered and rubbed with garlic; 1 teaspoon freshly ground black pepper; 794 grams plum tomatoes, chopped; 473 milliliters chopped fennel (1 large bulb); 3 cloves tablespoon chopped garlic; 454 grams each halibut and bass fillets, cut in large chunks; 2 teaspoons kosher salt; 24 mussels, cleaned; 3 Tbsps good olive oil; 355 milliliters chopped yellow onions (2 small); 1 teaspoon grated orange zest; 3 Tbsps Pernod; 1 teaspoon saffron threads; 454 grams shrimp, shelled and deveined (use the shells for the stock); 473 milliliters diced small white potatoes; 473 milliliters good white wine

You can never have too many main course recipes, so give Seafood Stew a try. This dairy free and pescatarian recipe serves 6. One serving contains 436 calories, 38g of protein, and 10g of fat. A mixture of baguette, fennel, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

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.

Ingredients you will need

Potato

Fennel

Onion

Pepper

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Add the wine and scrape up the brown bits with a wooden spoon.

Ingredients you will need

Wine

Equipment you will use

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.

Ingredients you will need

Potato

Tomato

Saffron

Garlic

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Orange Zest