SEAFOOD STEW

seafood stew image

serve this in deep bowls with french bread to sop up the sauce. this posted by request, courtesy of le creuset-and i highly recommend their cookware!

Provided by chia2160

Categories Stew

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 lb chorizo sausage
2 fennel bulbs, thinly sliced crosswise,fronds reserved
1 large onion, sliced
4 cups chicken stock
1 (28 ounce) can crushed tomatoes
1 orange, zest of
2 lbs sea bass, cut into 2-inch pieces
2 lbs shrimp, peeled and deveined
2 lbs mussels, scrubbed and debearded

Steps:

in a large dutch oven heat oil.
add sausage, cook turning until brown, about 8 minutes.
remove and cut sausage into 1" pieces.
add fennel and onions, cook until tender about 8-10 minutes.
return sausage to pan, add stock, tomatoes, zest and bring to a boil.
reduce heat to low and simmer 10 minutes.
add sea bass, stir, cover, and cook 3 minutes.
add shrimp and mussels, cover and cook until shrimp is pink and mussels open, 5 minutes more.
discard mussels that don't open.
garnish with fennel fronds.

Nutrition Facts : Calories 561.9, Fat 26.3, SaturatedFat 8.3, Cholesterol 282.1, Sodium 1417.2, Carbohydrate 17.5, Fiber 2.8, Sugar 5.1, Protein 61.2

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