Seafood Stew | Blue Jean Chef - Meredith Laurence

Name: Seafood Stew | Blue Jean Chef - Meredith Laurence
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 1 leek (cleaned, white and light green part thinly sliced); 1 clove garlic (smashed); 3 Yukon Gold potatoes (cut into 1-inch chunks (about 2½ cups)); 1 bulb fennel (chopped); 1 tablespoon tomato paste; ½ cup white wine; 1 28-ounce can chopped tomatoes; 3 cups seafood stock (or chicken stock if you can’t find seafood stock); 4 sprigs fresh thyme; 1 teaspoon saffron threads (optional); 1 pound white fish fillets (such as halibut, turbot, red snapper, striped bass, grouper or cod, cut into 2-inch pieces); 12 mussels (scrubbed and de-bearded (discard any mussels that are open, broken or don’t close their shells when tapped)); 12 large raw shrimp (peeled and de-veined); 3 tablespoons anise-flavored liquor (Pernod, Pastis or Sambuca); zest of one orange; salt; freshly ground black pepper; ¼ cup chopped fresh parsley

bluejeanchef.com

This delicious seafood stew is not your everyday seafood chowder, but an elegant Provençal style seafood stew with fennel and potatoes.

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Ingredients

2 tablespoons olive oil
1 leek (cleaned, white and light green part thinly sliced)
1 clove garlic (smashed)
3 Yukon Gold potatoes (cut into 1-inch chunks (about 2½ cups))
1 bulb fennel (chopped)
1 tablespoon tomato paste
½ cup white wine
1 28-ounce can chopped tomatoes
3 cups seafood stock (or chicken stock if you can’t find seafood stock)
4 sprigs fresh thyme
1 teaspoon saffron threads (optional)
1 pound white fish fillets (such as halibut, turbot, red snapper, striped bass, grouper or cod, cut into 2-inch pieces)
12 mussels (scrubbed and de-bearded (discard any mussels that are open, broken or don’t close their shells when tapped))
12 large raw shrimp (peeled and de-veined)
3 tablespoons anise-flavored liquor (Pernod, Pastis or Sambuca)
zest of one orange
salt
freshly ground black pepper
¼ cup chopped fresh parsley