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Categories:
olive oil yellow onions white potatoes fennel kosher salt black pepper white wine tomatoes Seafood garlic saffron thread shrimp chunks bass fillet mussels Pernod orange zest baguette
Viewed: 39 - Published at: 6 years agoIngredients
- 3 tablespoons olive oil
- 1 1/2 cups yellow onions, chopped (2 small)
- 2 cups small white potatoes, large-diced
- 2 cups fennel, chopped (1 large bulb)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 cups good white wine
- 1 (28 ounce) can plum tomatoes, chopped
- 1 quart seafood stock or 1 quart fish stock
- 1 tablespoon garlic, chopped (3 cloves)
- 1 teaspoon saffron thread
- 1 lb large shrimp, shelled and deveined (reserve the shells for the stock)
- 1 lb halibut, cut in large chunks
- 1 lb bass fillet, cut in large chunks
- 24 mussels, cleaned
- 3 tablespoons Pernod
- 1 teaspoon orange zest, grated
- toasted baguette, sliced, buttered, and rubbed with garlic
Method
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
- Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
- Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open.
- Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.
