Spicy Seafood Stew
This aromatic seafood stew is a flavorful blend of savory chorizo, tender halibut, plump shrimp, and mussels simmered in a rich tomato and saffron-infused broth. Fragrant with garlic, fennel, and a touch of vermouth, this dish is a delightful way to enjoy a taste of the sea at home. Rustic and comforting, this stew is perfect for sharing with family and friends on a cozy evening.
— Constant Cookbook
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 1 lb. chorizo sausage, cut into 1⁄2-inch rounds
- 1 yellow onion, chopped
- 2 large fennel bulbs, trimmed and thinly sliced
- crosswise
- 5 garlic cloves, minced
- 1⁄4 cup dry vermouth
- 1 Tbs. tomato paste
- 1⁄4 tsp. saffron threads
- 4 cups chicken stock
- 1 can (28 oz.) crushed tomatoes
- 1 orange zest strip, 2 inches long and 1 inch
- wide
- 1 1⁄2 lb. halibut fillets, cut into strips 1 1⁄2
- inches thick
- 1 lb. medium shrimp, peeled and deveined
- 1 lb. mussels, scrubbed and debearded
- Salt, to taste
- 1⁄4 tsp. cayenne pepper, or to taste
- 1⁄4 cup minced fresh flat-leaf parsley
- 10 crostini rubbed with garlic
Instructions
- In a large Dutch oven over medium-high heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned, about 8 minutes.
- Using a slotted spoon, transfer the sausage to a plate; set aside.
- Add the onion, fennel and garlic to the pan and cook, stirring occasionally, until tender and golden, about 10 minutes. Stir in the vermouth and simmer until reduced to about 1 Tbs., about 2 minutes. Stir in the tomato paste and saffron threads.
- Return the sausage to the pan. Add the stock, tomatoes and orange zest and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the halibut, 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, about 3 minutes. Discard any mussels that did not open. Season with salt and cayenne pepper.
- Ladle the stew into warmed bowls, garnish with the parsley and serve immediately with the garlic crostini. Serves 10.
- Williams-Sonoma Kitchen
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