© Fredrika Stjärne
Active Time
45 MIN
Total Time
45 MIN
Yield
Serves : 4

When making their otherwise classic French seafood stew, chefs Colby and Megan Garrelts of Bluestem in Kansas City, Missouri, add orange juice for an unconventional hit of brightness. “Megan and I also preserve a ton of tomatoes during the summer,” Colby says, “and they’re wonderful in this stew.” Slideshow: Quick Fish Recipes

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

How to Make It

Step 1    

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.

Step 2    

Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.

Step 3    

Add the shrimp and cod and cook until almost white throughout, about 3 minutes. Add the mussels, cover and cook until they open, about 3 minutes. Discard any unopened mussels and the orange zest. Season with salt. Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.

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