- 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 hand
- 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 this recipe
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.
The stew can be prepared through Step 2 and refrigerated for up to 4 hours. Bring to a simmer before proceeding.