Seafood Stew with Fennel, Tomatoes and Potatoes

 

Serves 4

Ingredients:

2 tablespoons olive oil

1 onion, chopped

1 clove garlic, smashed

4 Yukon Gold potatoes, cut into 1-inch chunks

1 bulb fennel, chopped

1 tablespoon tomato paste

salt and freshly ground black pepper

½ cup white wine

1 (28-ounce) can chopped tomatoes

1 quart seafood stock (or chicken stock if you can’t find seafood stock)

4 sprigs fresh thyme

1 teaspoon saffron threads (optional)

2 pounds Anderson Seafoods’ seafood medley, thawed and well-drained

3 tablespoons anise-flavored liquor (Pernod, Pastis or Sambuca)

zest of one orange

¼ cup chopped fresh parsley

 

Directions:

1. Pre-heat a large Dutch oven over medium heat. Add the olive oil and sauté the onion and garlic for 3 to 4 minutes. Add the potatoes and fennel and cook, stirring occasionally for about 10 minutes. Let the onions brown slightly, but do not let them burn. Stir in the tomato paste and continue to cook for a couple of minutes.
2. Deglaze the pot with the white wine, scraping any brown bits that may have formed on the bottom of the pan. Add the tomatoes, stock, thyme and saffron (if using), and let the mixture simmer over medium-low to low heat for about 10 to 15 minutes.
3. Stir in the seafood medley and continue to simmer for 5 to 8 minutes.
4. Remove the pan from the heat and stir in the anise-flavored liquor and orange zest. Season to taste with salt and freshly ground black pepper. Serve in bowls with the parsley sprinkled generously on top and accompany with some crusty bread to soak up the remaining sauce.