- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 small fennel bulb—halved, cored and thinly sliced
- 2 garlic cloves, crushed
- 1 cup white wine
- 1/2 pound small fingerling potatoes, thinly sliced
- One 24-ounce can whole peeled tomatoes, crushed by hand
- 1 quart clam juice
- 1/2 cup fresh orange juice
- 2 strips of orange zest
- 1/2 pound shelled and deveined large shrimp
- 1/2 pound skinless white fish fillet, such as cod or haddock
- 1/2 pound mussels, scrubbed
- 1/4 cup chopped flat-leaf parsley
- 4 teaspoons crème fraîche
- In a large enameled cast-iron casserole or dutch oven, heat the olive oil over medium heat until oil is shimmering.
- Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes.
- Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.
- Cut fish into bite sized pieces, about 2-inch chunks and set aside.
- Empty tomatoes, with their juices, into a bowl and crush tomatoes by hand.
- Add the potatoes, crushed tomatoes and their juices, clam juice, orange juice and orange zest to the pot and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.
- Add the shrimp and white fish and cook until almost white throughout, about 3 minutes.
- Add the mussels, cover and cook until they open, about 3 minutes.
- Discard any unopened mussels and the orange zest.
- Season with salt.
- Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.