1/4 cup extra-virgin olive oil
1 large onion, peeled and diced
1 small fennel bulb, stalks discarded, diced
3 garlic cloves, peeled and minced
1/3 cup dry white wine
3 cups chopped canned tomatoes, with their juice
2 T Pernod, or other anise flavored liqueur
2 strips of orange zest, about 1/4-inch by 3 inches
2 T chopped parsley
2 bay leaves
1/4 t dried tarragon
3 or 4 saffron threads, crumbled
1/8 t cayenne pepper
4 cups fish or chicken stock, or water
2 lbs white-fleshed fish fillets, such as red snapper, sole, cod and/or halibut, cut into chunks
1 lb lobster, crab, shrimp and/or scallops
16 slices French bread, toasted and rubbed with a halved piece of garlic
1/4 cup chopped basil
Heat 3 T olive oil over medium heat and sauté onion, fennel and garlic over medium heat until softened, but not browned, about 7 minutes. Add wine, increase heat, and simmer until wine is reduced by half. Stir in tomatoes, Pernod, orange zest, parsley, bay leaves, tarragon, saffron and cayenne pepper. Simmer for 5 minutes, until flavors are blended. Add stock, return to boil, reduce heat and simmer for 10-15 more minutes, until slightly thickened. Season with salt and pepper to taste.
Add fish to pot, and cover. Gently cook for 5 minutes, or until almost cooked through. Add shellfish and cook for 5 more minutes, or until done. Drizzle with remaining tablespoon of oil.
Place a couple pieces of toast in each serving bowl. Ladle stew over toast and garnish with basil. Serve immediately.
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