Seafood Stew
This hearty seafood stew bursts with vibrant flavors and is perfect for a cozy night in or for entertaining guests. featuring a delicious combination of sea bass, shrimp, mussels, and aromatic sausage, this dish is sure to be a standout at any table.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 lb. chorizo sausage links
- 2 fennel bulbs, thinly sliced crosswise,
- fronds reserved for garnish
- 1 large yellow onion, thinly sliced
- 4 cups chicken stock
- 1 can (28 oz.) crushed tomatoes
- Peel of 1 orange, cut into 1⁄2-inch-thick strips
- 2 lb. sea bass fillets, cut into 1 1⁄2-inch pieces
- 2 lb. medium shrimp, peeled and deveined
- 2 lb. mussels, well scrubbed and debearded
Instructions
- In a large soup pot over medium-high heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove the sausage from the pan and cut into 1-inch pieces.
- Add the fennel bulb and onion to the pan and cook, stirring occasionally, until tender and golden, about 8 minutes. Return the sausage to the pan, add the stock, tomatoes and orange peel and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the sea bass, stir gently, cover and cook for 3 minutes. Add the shrimp and mussels, stir gently, cover and cook until the shrimp are opaque and the mussels open; discard any mussels that did not open. Garnish with the reserved fennel fronds and serve immediately.
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