Ingredients:
3 lbs assorted fish and shellfish*
1 c white wine
3 c chicken broth
1 c orange juice
2 Tbsp chopped garlic
1 tsp saffron
1 tsp fennel seed
2/3 c diced onion
1 c diced tomatoes
1 Tbsp orange zest
3 bay leaves
1 c diced carrots
1 c diced celery
1 c diced potato
1/2 tsp black pepper
Cooking Instructions:
In a large pot, simmer the wine, broth, orange juice, garlic, saffron, fennel, onions, tomatoes, zest, black pepper and bay leaves for 15 minutes. Add the carrots, celery and potatoes and simmer for 10 minutes. Add the raw fish and shellfish and simmer for 3 minutes, add the cooked shellfish and simmer for 2 minutes. Serving Suggestions:
Serve with fresh bread, garlic bread or croutons.
*The traditional stew has shellfish in the shell (lobster, clams, mussels, and prawns) and fish not skinned or boned. For a more easy dining experience, you can have the fish and shellfish completely bone and shell-free or a combination of ready to eat and some in the shell. Let's say you decide to combine salmon, snapper, prawns, mussels and crab legs. I would prepare the salmon and snapper to be bone and skin free and cut into 1/2 strips. I would peel the prawns, leaving the tail on. I would leave the mussels in the half shell as well as the crab legs. Additional Comments:
The traditional stew is mostly the meat of the fish and shellfish with a little broth. I like a lot of broth and I add vegetables for a "one pot" meal.
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