Seafood Stew | Williams Sonoma

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 lb. chorizo sausage links
• 2 fennel bulbs, thinly sliced crosswise,<br> fronds reserved for garnish
• 1 large yellow onion, thinly sliced
• 4 cups chicken stock
• 1 can (28 oz.) crushed tomatoes
• Peel of 1 orange, cut into 1⁄2-inch-thick strips
• 2 lb. sea bass fillets, cut into 1 1⁄2-inch pieces
• 2 lb. medium shrimp, peeled and deveined
• 2 lb. mussels, well scrubbed and debearded