4 sprigs fresh flat leaf parsley, plus ¼ cup coarsely chopped parsley leaves for garnish
3 sprigs fresh thyme
1 bay leaf
One 1 x 3-inch strip lemon zest
3 tablespoons olive oil
1 large onion, thinly sliced
1 large fennel bulb (about 1 pound), cored and thinly sliced
4 large cloves garlic, minced
1 cup dry white wine
4 cups fish stock
One 14-ounce can no-salt- added diced tomatoes
3/4 teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon saffron threads
1 ½ pounds cod or other white fish, cut into 2 inch chunks
1 pound of small clams (such as cockles) or mussels
½ pound large cleaned shrimp
Tie the parsley, thyme, bay leaf and lemon zest with a piece of kitchen twine.
In a 6-quart Dutch oven or stockpot, heat the oil over a medium heat. Add the onion and fennel cook, stirring, until softened about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine, turn the heat up to high and cook until the liquid is reduced by about half, 2 minutes.
Add the herb bundle, fish stock, tomatoes with their juices, salt, pepper and saffron and bring to a boil. Reduce heat to medium-low, reduce heat and simmer, covered, until the ingredients have melded, 1 hour. Remove the herb bundle and discard. Add more salt to taste depending on the saltiness of the fish stock. Mixture may be made ahead up to this stage and refrigerated or frozen.
To serve, bring the mixture to a boil then add the cod, clams or mussels and shrimp and cook until the seafood is just cooked through, 5-6 minutes. Serve garnished with chopped parsley.
Makes 6 servings
Copyright 2017 Ellie Krieger. All rights reserved.