Makes 8 servings
(can always half or quarter this recipe)
1 onion, chopped
6-8 cloves of garlic, minced
1 fennel bulb, chopped
6 stalks of celery, chopped
zest of 1 orange
1 bottle white wine
32 oz can crushed tomatoes
32 oz diced tomatoes
3-4 lbs fish & shellfish*
crusty bread + stinky cheese (optional)
* tonight I used a combination of shrimp, scallops, mussels, clams, and halibut
In a large stock pot, saute the onions, garlic, fennel and celery in a bit of olive oil. Add orange zest and white wine and boil until wine is reduced by about half. Add fresh thyme and parsley and contents of both cans of tomatoes-- chopped and crushed (not drained). Let simmer for about 15 minutes. Add salt & pepper to taste. At this point, you can turn the heat off and just let the pot sit covered until a few minutes before you are ready to eat...
When ready to eat, bring the contents of the pot back up to a heavy simmer and add the fish & shellfish. Let cook for about 8 minutes, or until fish is cooked through and shells have opened. (Discard any mussels or clams that do not open).
Ladle a few chunks of fish and a few scallops, shrimp, clams and mussels into each bowl, with some of the aromatic broth. My husband is convinced that the dollop of aioli made this out of this world tonight. Perfect served with some a crusty bread for dipping.