Shellfish Stew Provençale

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
654
FAT
89%
CHOL
61%
SOD
85%
Uploaded by: Carmela Berardi

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Ingredients for 8 servings

1 large onion, chopped

2 pounds fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin

1 red bell pepper, sliced thin lengthwise

1/4 cup olive oil

the zest of 1 orange, removed in strips with a vegetable peeler

2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish

1 bay leaf

1/4 teaspoon cayenne

1/2 teaspoon crumbled saffron threads

2 cups dry white wine

4 cups white fish stock or bottled clam juice

a 28- to 32-ounce can tomatoes, drained and chopped

2 large garlic cloves, minced

16 small shrimp, shelled and deveined

16 small hard-shelled clams cleaned

1 pound King crab legs, thawed, shelled, and the cartilage discarded

8 large sea scallops, halved, or 16 small sea scallops

2 pounds bones and trimmings of any white fish such as sole, flounder, or whiting, chopped

2 cups sliced onion

24 long parsley sprigs

4 tablespoons fresh lemon juice

1 teaspoon salt

7 cups cold water

1 cup dry white wine

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