This aromatic Mediterranean stew from San Francisco chef Mark Sullivan gets a distinctly Sicilian sweet-savory flavor from raisins and olives. Slideshow: Sicilian Recipes
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.