- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced shallot
- 2 tablespoons minced seeded tomato
- 2 tablespoons golden raisins
- 1 tablespoon minced garlic
- 1 tablespoon drained capers
- 1/2 teaspoon ground coriander
- 3 cups Master Fish Stock
- 1/4 cup dry vermouth
- Four 4-ounce, 1-inch-thick, skinless halibut fillets
- 8 colossal head-on shrimp (about 3 pounds)
- 1 pound littleneck clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 1/3 cup thinly sliced pitted Sicilian green olives
- Chopped mint leaves
- Fennel pollen
How to make this recipe
In a large pot, heat the olive oil. Add the shallot, tomato, raisins, garlic, capers and coriander and sauté over moderately high heat until fragrant, about 1 minute.
Add the fish stock and vermouth and bring to a simmer.
Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes. Discard any clams or mussels that don’t open.
Serve the stew in bowls, garnished with the olives, mint and fennel pollen.
Olive oil–rubbed toasts.