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generous extra-virgin olive oil stalks celery onion fennel garlic bay leaf thyme tomatoes clam juice white wine fennel seeds salt mussels shrimp black sea bass red chile
Viewed: 35 - Published at: 5 years agoIngredients
- Generous pinch of saffron threads
- 1/4 cup extra virgin olive oil, plus more for serving
- 1 leek, cleaned, trimmed, and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/2 cup chopped fennel
- 2 cloves garlic, minced
- 1 bay leaf
- 4 sprigs fresh thyme
- 3 cups canned crushed tomatoes
- 1/2 cups clam juice
- About 1 1/2 cups dry white wine
- 1/2 teaspoon fennel seeds, crushed
- Salt and freshly ground black pepper
- 18 mussels, scrubbed
- 12 large shrimp, shelled and deveined
- 1 1/2 pounds black sea bass, red snapper, or flounder fillets, cut into 12 pieces
- Crushed red chile flakes, optional
Method
- Place the saffron in a small bowl, add 1/2 cup boiling water, and set aside.
- In a large pot, heat the oil over medium heat.
- Add the leek, celery, onion, fennel, and garlic.
- Cover and cook for about 5 minutes to wilt the vegetables.
- Add the bay leaf, thyme, tomatoes, clam juice, wine, and fennel seeds.
- Bring to a simmer and cook, covered, for about 5 minutes.
- Add the saffron and its soaking liquid and simmer, uncovered, for about 15 minutes more.
- Remove the bay leaf.
- Bring back to a steady simmer and add more wine if needed.
- Season to taste with the salt and pepper.
- Add the mussels, cook for 5 minutes, then add the shrimp.
- Cook another 5 minutes, then add the fish.
- Reduce the heat to very low and simmer until the mussels have opened and the shrimp and fish have cooked through.
- Remove any mussels that havent opened.
- Check the seasoning, adding some red chile flakes if desired and an extra drizzle of oil.
- Serve with croutons or crusty bread.
