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.
2 tablespoons olive oil
1 large onion, thinly sliced
1 small fennel bulb—halved, cored and thinly sliced
2 garlic cloves, crushed
1 cup white wine
1/2 pound small fingerling potatoes, thinly sliced
One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by
1 quart clam juice
1/2 cup fresh orange juice
2 strips of orange zest
1/2 pound shelled and deveined large shrimp
1/2 pound skinless cod fillet, cut into 2-inch chunks
1/2 pound mussels, scrubbed
1/4 cup chopped flat-leaf parsley
4 teaspoons crème fraîche
How to Make It
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.
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.
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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