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Fish and Shellfish Stew Recipe

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This recipe for Fish and Shellfish Stew is from The Lapinski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs fish fillets (portioned)
1 lb shrimp or scallop
1 lb mussels
¼ c olive oil
4 garlic cloves
1 onion, diced
1 tsp fennel seeds
1 tsp thyme
½ tsp saffron
1 bay leaf
2 tsp salt
1 tsp pepper
1 tsp orange zest
1 large can diced tomatoes
8 oz clam juice

Sliced rustic toasted bread
Directions:
Directions:
Heat ¼ c olive oil in a large (6-8 qt) pot on medium heat. When the oil is hot, add the onions, leeks and fennel. Stir to coat the vegetables with the olive oil. Continue cooking on medium until softened, not browned - about 10-15 minutes.

Add garlic, tomatoes, bay leaf, thyme, saffron, salt, orange zest. Cook until the tomatoes are soft and broken down, about 10 more minutes.

Cut fish fillets into 2" pieces. Bring 2 c water to a boil. Lay the fish pieces over the vegetable mixture and pour over with 2 c boiling water. Add clam juice or fish stock. Bring everything to a boil and cook uncovered for 5 minutes.

Add the mussels, shrimp, scallops, (squid and/or crab). Push aside the fish fillets so that the shellfish is now covered in liquid. Boil for 10 minutes, uncovered.

Add fresh ground black pepper and salt to taste. Remove the bay leaves, sprigs of thyme, and orange zest from the broth.

To serve, remove the fish and shellfish to a platter to keep warm. Place a thick slice of bread in each bowl and cover with broth, then fish and shellfish. Serve with extra bread to dip in stew.
Personal Notes:
Personal Notes:
Michelle makes this at the beach house for Damian's family - a delicious seafood stew!

 

 

 

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