Sustainable Seafood Stew

More from this source
The Kitchn

Comments

Add a comment

Ingredients

3 tablespoons olive oil

1/2 cup cubed pancetta or bacon

2 medium potatoes, peeled and diced

2 fennel bulbs, outer layer removed, sliced thin, reserving frilly tops

1 large yellow onion, chopped

4 garlic cloves, peeled and crushed

2 cups dry white wine

2 teaspoons sweet paprika

Pinch dried red chili flakes

Pinch saffron threads

1 tablespoon freshly grated orange zest

2 bay leaves

2 tablespoons chopped fresh parsley leaves

2 large sprigs fresh thyme, leaves only

2 teaspoons salt

1 teaspoon freshly ground black pepper

One 28-ounce can crushed tomatoes

4 cups fish stock (store-bought or homemade )

3 tablespoons Pernod or Cointreau, optional

1 1/2 pounds cleaned mussels in the shell (about 2 dozen)

1 1/2 pounds shrimp, shelled and de-veined (reserve the heads and shells for the stock)

1 pound squid, mixed bodies and tentacles (bodies sliced into 1/4” rings)

You might also like

Jambalaya
The Naptime Chef
Mediterranean Fish Stew
Pamela Salzman
Hangover Jambalaya
BBC Good Food
Shrimp And Sausage Jambalaya
Real Simple
Fish Stew
Tokyo Terrace
Brazilian Salt Cod Stew
Saveur
Bouillabaisse Recipe
Steamy Kitchen
Dad's Favorite Seafood Stew
Food52
Goa Curry Mussels Hot Pot Recipe
Food Republic
Classic Cajun Jambalaya Recipe
Food Republic