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
How to Make It
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.
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