The Recipe
Summer Seafood Stew with Fennel and Tomatoes
COOK TIME : a few secondsPREP TIME : a few seconds
From Williams-Sonoma
likes22
pins533
tweets0
23
Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 small garlic clove, minced
- Juice of 1 lemon
- 1/2 tsp. saffron threads
- 1 egg yolk
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 large yellow onion, diced
- 1 large fennel bulb, trimmed, cored and thinly sliced, fronds
- reserved for garnish
- 1 1/2 Tbs. tomato paste
- 2 tsp. minced garlic
- 1/2 cup white wine
- 2 Tbs. Pernod (optional)
- 4 cups vegetable or fish stock
- 1 can (14 oz.) crushed tomatoes
- 2 bay leaves
- 1 large fresh thyme sprig
- 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
- 2 lb. cod or haddock, cut into 1- to 2-inch chunks
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 2 Tbs. chopped fresh flat-leaf parsley
- Crostini for serving
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
Other Tasty Recipes
2,167
5,421
0
879
243
0
227
13,360
0
59
2,436
0
More from this Publisher
451
154,304
0
3
844
0
60
7,798
0
9
1,832
0