Time
prep 0:30
total 1:30
Ingredients
1 lb. | ripe roma tomatoes | 1-1/2 | fennel bulbs | 3 tbsp. | extra virgin olive oil, plus extra for your bread. | 3 cloves | garlic, chopped | 2 | bay leaves | 1 tbsp. | fresh lemon juice | 1 cup | dry white wine | 2 cups | bottled clam juice | 4 cups | water | 2 tsp. | sea salt | 1 dash | red pepper flakes | 14 | mussels, in the shell well scrubbed | 2 lbs. | fresh assorted white fish fillets, such as sea bass,hilibut,red snapper and sole,cut into 2 inch pieces. | 1/2 lb. | sm. shrimp, peeled and deveined (leave tail fin on) | 4 slices | crusty Italian bread | | coarsely chopped flat-leaf Italian parsley (to garnish) |
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Instructions
Cut tomatoes in half, squeeze out the seeds and chop coarsely. If you can stand it, remove skin too, but I have no patience for that. Trim the root end of each fennel bulb and remove stalks. Cut the bulbs in half lengthwise and then cut each half lengthwise into 4 wedges; set aside.
In large saucepan/pot over medium-low heat warm the olive oil. Add garlic and saute until it just begins to change color, 1-2 minutes. Add tomatoes, fennel and bay leaves and cook uncovered for 10 minutes. Stir in lemon juice, wine, water, salt and red pepper. Cover partially and cook till fennel is almost tender, about 20 minutes.
Discard any mussels that do not close to the touch. Add fish cover, and barely simmer on low for 10 minutes. Add mussels and shrimp and continue to barely simmer for 45 minutes or until all mussels are open and shrimp is pink. Discard and mussles that did not open. Taste, adjust seasoning.
Preheat oven to 350°F. Brush each bread slice with olive oil, arrange on baking sheet oiled side up, warm in oven a few minutes. To serve, place 1 bread slice in a soup bowl (4 inch) and ladle the stew over the bread. Garnish with parsley and serve immediately.
Author's Comments
Simple Italian Stew. This MUST be served on some sort of crusty Italian bread!
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