Seafood Stew with Fennel, Tomatoes & Potatoes
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, smashed
- 4 Yukon Gold potatoes, cut into 1" chunks
- 1 bulb fennel, chopped
- 1 Tbsp tomato paste
- Salt and freshly ground black pepper
- 1/2 cup white wine
- 1 28-oz can chopped tomatoes
- 1 qt seafood stock (or chicken stock)
- 4 sprigs fresh thyme
- 1 tsp saffron threads (optional)
- 2 lbs Anderson Seafoods' seafood medley, thawed and drained
- 3 Tbsp anise-flavored liquor (Pernod, Sambuca, or Pastis)
- Zest of one orange
- 1/4 cup fresh parsley, chopped
- Preheat a large Dutch oven over medium heat. Add the olive oil and sauté the onion and garlic for 3–4 minutes. Add the potatoes and fennel and cook, stirring occasionally for about 10 minutes. Let the onions brown slightly, but don't let them burn. Stir in the tomato paste and continue to cook for a couple of minutes.
- Deglaze the pot with the white wine, scraping any brown bits that may have formed on the bottom of the pan. Add the tomatoes, stock, thyme, and saffron (optional) and let the mixture simmer over medium-low to low heat for about 10–15 minutes.
- Stir in the seafood medley and continue to simmer for 5–8 minutes.
- Remove pan from the heat and stir in the anise-flavored liquor and orange zest. Season to taste with salt and freshly ground black pepper. Serve in bowls with the parsley sprinkled generously on top and accompany with some crusty bread to soak up the remaining sauce. Serves 4.
Recipe provided by Meredith Laurence.