Seafood Stew Recipe

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Ina Garten on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups chopped fennel (1 large bulb)

1 tablespoon kosher salt

24 mussels, cleaned

Toasted baguette slices, buttered and rubbed with garlic

1 pound each halibut and bass fillets, cut in large chunks

1/3 cup tomato paste

2 cloves garlic, minced

3 stalks celery, chopped

1 quart Seafood Stock, recipe follows, or store-bought fish stock

2 tablespoons good olive oil

1 teaspoon freshly ground black pepper

1 (28-ounce) can plum tomatoes, chopped

10 sprigs fresh thyme, including stems

1 tablespoon chopped garlic (3 cloves)

3 tablespoons Pernod

1/2 cup good white wine

2 cups large-diced small white potatoes

2 teaspoons kosher salt

2 cups good white wine

3 tablespoons good olive oil

Shells from 1 pound large shrimp

1 teaspoon grated orange zest

1 pound large shrimp, shelled and deveined (reserve the shells for the stock)

2 cups chopped yellow onions (2 onions)

2 carrots, unpeeled and chopped

1 1/2 quarts water

1 1/2 teaspoons freshly ground black pepper

1 teaspoon saffron threads

1 1/2 cups chopped yellow onions (2 small)

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