Shopping Cart


Posted by Abby Kellie on

Serves 4


  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 small fennel bulb—halved, cored and thinly sliced
  • 2 garlic cloves, crushed
  • Salt
  • 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


  1. In a large enameled cast-iron casserole or dutch oven, heat the olive oil over medium heat until oil is shimmering.
  2. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes.
  3. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.
  4. Cut fish into bite sized pieces, about 2-inch chunks and set aside.
  5. Empty tomatoes, with their juices, into a bowl and crush tomatoes by hand.
  6. 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.
  7. Add the shrimp and white fish and cook until almost white throughout, about 3 minutes.
  8. Add the mussels, cover and cook until they open, about 3 minutes.
  9. Discard any unopened mussels and the orange zest.
  10. Season with salt.
  11. Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.

Older Post Newer Post