Seafood Stew

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 small)
  • 2 cups large-diced small white potatoes
  • 2 cups chopped fennel (1 large bulb)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups good white wine
  • 1 (28-ounce) can plum tomatoes, chopped
  • 1 quart Seafood Stock, recipe follows, or store-bought fish stock
  • 1 tablespoon chopped garlic (3 cloves)
  • 1 teaspoon saffron threads
  • 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
  • 1 pound each halibut and bass fillets, cut in large chunks
  • 24 mussels, cleaned
  • 3 tablespoons Pernod
  • 1 teaspoon grated orange zest
  • Toasted baguette slices, buttered and rubbed with garlic
  • Seafood Stock:
  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 1/2 quarts water
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems
Directions

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

Seafood Stock:

Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1⁄2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Yield: 1 quart


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4.5 54
Made this tonight and it was wonderful! I call it my "Asian Cioppino", as I added Chinese Lup Chong sausage. Also, I didn't have time to make my own stock so used store bought stock and a bottle of clam juice. Made garlic cheese Crostini for dipping. It was out of this world! item not reviewed by moderator and published
doin this this wkd. Ill keep you all updated on my efforts item not reviewed by moderator and published
LOVED the Seafood Stew but cannot stand the links that appear every time that I try to print the recipe. Anybody know how to turn the link off when printing? item not reviewed by moderator and published
This stew was absolutely amazing. I made a few changes to it and I'm sure you could swap out many different types of protein. I used the grated orange zest and a small squeeze of the juice instead of the pernod. I also added a very small amount of dried hot peppers. Delish!!! item not reviewed by moderator and published
Great recipe! I took others suggestion about using Sambucca instead of Pernod (1/2 the amount), and put the money I saved into more seafood; I added oysters and lobster. Also, I used store bought fish stock, but I added clam juice and the lobster and shrimp shells an simmered it for about 30 minutes. item not reviewed by moderator and published
It was good but I had to add brown sugar to counter some of the tartness. item not reviewed by moderator and published
This is an excellent recipe! I made it for my boyfriend, and I witnessed him fall in love with me all over again. I also used Ina's toasted baguette recipe, which complimented the stew well. My favorite part was making the stock. The entire recipe was easy to follow and produced a stew with great flavor! item not reviewed by moderator and published
Love it!!! I made seafood stock ahead of time with some shrimp shells left from another recipe, saved the shells in freezer, came out great. I did have to substitute the fish since it was not available where I live, but asked advice at fish counter as to what to use, I used tilapia and catfish. Full of flavor! My husband is a soup fanatic, and loves seafood, so when I served him this soup he was in heaven! Came out great and it was our 11 year anniversary. Thank you Ina item not reviewed by moderator and published
Good basic idea. I bought seafood stock. And I used shrimp, scallops, fish and spicy sausage. Since I was going for something more New Orleans than Paris I left out saffron and Pernod. Also I found the serving size to be more like 8 vs 6. item not reviewed by moderator and published
I thought this stew was very pricey to make I did make a few changes to the recipe(choice of fish, pernod I was expecting something spectacular greatly dissapointed!! Also, too much time preparing this meal for less than medioca results!! Pernod is extremely expensive to use only 3tbsp. the white potato suggested takes too long to cook as advised, cooked beyond cooking time and potatoes still had a raw bite to them. In my opinion this recipe required too much preparation between stock and stew. Overall, quite disappointed basically tasteless and expensive to make!! First time with Ina and never again!! item not reviewed by moderator and published
Watch your show a lot. Looked good on TV. Tasted even better. item not reviewed by moderator and published
Delicious Ina!!! I made the broth with shrimps shells, it was so good, my husband had two bowls with white rice. Thanks for all the great recipes. I will make it again. item not reviewed by moderator and published
wonderful. made the broth part up a day ahead... added all the seafood the day of my dinner party. great make ahead recipe. item not reviewed by moderator and published
Delicious tasty i make this stew every month so,so good thanks Ina ;] item not reviewed by moderator and published
Deliciously tasty, easy and it is so light. I love it. Thank you. item not reviewed by moderator and published
What's better than excellent? item not reviewed by moderator and published
Oh My Goodness!! I loved every aspect of this recipe and so did our guests. The homemade fish stock was fantastic!! The orange zest and Sambuca at the end were wonderful. I will make this recipe again and again. I shared most of the Sambuca with a friend who loves it. Thanks Ina, I can always count on your recipes. Dee from Calif. item not reviewed by moderator and published
Flavorless item not reviewed by moderator and published
In a nut shell this could be a great stew. I felt the orange zest was simply too overpowering. I will definitely make this again, but this time I will omit the orange zest. item not reviewed by moderator and published
Amazing! Made for my girlfriends and they all loved it. Started with a simple salad and served this as the main course. I used clams instead of the mussels and chilean sea bass for the fish. If you like seafood you will like this! item not reviewed by moderator and published
I hate to be a voice of dissention among all of these rave reviews, but my husband and I made this last night and we were disappointed. The kitchen smelled amazing and my husband was giving me some tastes along the way and the flavors were delicious. In fact, I would give this a 5 star rating if it hadn't been for the addition at the end of the orange zest and Pernod. The orange and licorice flavors totally overpowered this otherwise delicately balanced stew. My suggestion would be that if you want to try the orange zest and Pernod, separate a bowl and add a small amount to it, then taste both. We do plan on making this again, just without the zest and Pernod. item not reviewed by moderator and published
Great recipe for a cold winter night. item not reviewed by moderator and published
My family really enjoyed this it is great item not reviewed by moderator and published
Excellent seafood Stew. The fennel is a must! Seafood stews and soups are just so much better with it. The recipe states it yields 1 quart. That isn't correct. It actually yields about 2-1/2 qts of stew. I didn't make the chive biscuits but instead served it with crusty french rolls smeared with butter! So good! item not reviewed by moderator and published
I loved this soup! I usually make a recipe the first time followin it exactly to see what the original tastes like. However, since I am severely allergic to mussels, I substitued some clams. I used to eat mussels, but a few years ago, I discovered that I had developed a "violetn" allergy to them. :>( I loved them! item not reviewed by moderator and published
We made this recipe for the first time 2 weeks ago for a dinner party and it was a hit. The kitchen smelled great just making the stock. We're making it again today just for us. A go to recipe. item not reviewed by moderator and published
The flavors for this stew were sublime, but needed a little zetz. Perhaps more garlic, perhaps sauteed with the onion and fennel, and perhaps a touch of red pepper flakes sauteed with the base too, although I never use them. The seafood was overcooked - I would put in in the slowly simmering broth base, cover it, and turn off the heat until the fish was cooked - not long. Thanks Ina for this great seafood stew base! item not reviewed by moderator and published
Just made a few adjustments: instead of 1 1/2 quarts of water, used 1 can of Thai coconot milk and the rest in water... replaced thyme for basil. Made my own stock with the recipe provided... worked out fabulous. I also added conch in cubes instead of fish, and lobster tails. Instead of 2 cups of wine, used 1 1/2 -- the wine seemed a bit on excess, which would have caused the stew to go over a bit on the sweet side... I also skipped the Pernod and used fresh plum tomatoes. You made my Valentine's! item not reviewed by moderator and published
I made this with scallops, shrimp, musels, and cod, and it came out fantastic. I replaced the Pernot with Sambuca and only used 2 tbsp but it was a little on the strong side. I will try Pernot next time as Sambuca can be a little overpowering in flavor. But an amzaing dish overall! item not reviewed by moderator and published
I used scallops, shrimp, haddock and mussels! Loved the flavor...added sambvca instead, just the right amount. Pernod, way to pricey for 3 tablespoons. I believe this flavoring is the key ingredient, making this recipe unique...don't skip it!!! Also added spinach. My first time using fennel and I loved it. Not a big fan of mussels, but in this recipe they tasted good with all the different flavors they cooked in. Next time I will leave out the potato. I also made short grain rice using some of the broth, and placed a cup in each bowl before adding the stew. A must try! item not reviewed by moderator and published
I made this using sea scallops, cod, shrimp and little neck clams. Unbelievalble! It was worth every cent. I will make the broth for other soups in the future. The complexity of flavors was amazing item not reviewed by moderator and published
For anyone who is a fish/seafood lover, this recipe is just amazing. Not too complicated to prepare and so flavorful. Wow!!! I asked my fish monger for some red snapper bones and added to the stock pot. It added some delicious flavor. It was a total hit! item not reviewed by moderator and published
I haven't tried this recipe, but Lupe if you are looking for a substitue for Pernod, try Ouzo, Annisette or Sambuca, all a licorice flavored liquors. I would be careful with the Annisette because it's sweet but it would probably do. Recipe sounds wonderful and I will make it for my husband. item not reviewed by moderator and published
Would like to try this recipe, but sounds expensive. The Pernod alone runs around $27 (700ml. Any suggestions for a substitute? item not reviewed by moderator and published
What is missing from the printed recipe is how to purge/clean mussel. They can be put into a bowl of water to cover and with a hand full of flour to soak 10 minutes then rinse several times. What maybe possible to use for stock is clam juice. For the fish most all firm fish will work but not fatty fish like salmon . For me a dash or two of Tobasco would bring a little "hello" to the soup. Or Old Bay. This is a recipe that has a lot of potential. item not reviewed by moderator and published
Please, please try this recipe. It was amazing!! MAKE THE HOMEMADE SEAFOOD STOCK! I did everything just as Ida said to and it came out wonderful. It really isn't a hard recipe and the stock is such a good method that can be used in so many way. Two pots, that is all you need. I did mine with Tilapia, scallops, and shrimp. Thank you so much for this recipe--a for sure family favorite. item not reviewed by moderator and published
This recipe was amazing. I had some Chilean Bass and some Cod Fish. I did not have any fennel but used celery instead. I used store bought fish stock and used some pernod as well. It had a great flavor. It was perfect for a cold night like tonight and a nice piece of baguette. The Hubby loved it! Ina, you are amazing!! So far all her recipes have turned out great. I strongly recommended. item not reviewed by moderator and published
I made this stew for my husband's birthday. The seafood was wonderful. I used chilean sea bass (fabulous), Halibut, shrimp and mussels. I was not terribly excited about the overall results. It seemed to lack flavor though you could taste licorice. It tasted watery, maybe I did not add enough salt.... item not reviewed by moderator and published
This seafood stew is a winner! Don't skip the pernod or orange zest; they help all the flavors meld. We made this seafood stew in a "cook off" against a classic bouillabaisse made by my dad, and got rave reviews from all the diners. item not reviewed by moderator and published
I made it for the first time and my family loved it! its so simple and so easy to make. It is a very refreshing/hearty dish. item not reviewed by moderator and published
yes, this dish is a little pricey, but nice for a special occasion. I used shrimp, cod,scallops, mussles and grouper. I did not use the orange zest or Pernod. Everyone loved it! The broth is flavorful, and so gooood with crusty bread. item not reviewed by moderator and published
This is my boyfriend's favorite thing to eat in the world! I follow the recipe exactly and it comes out great every time. It is a little pricey, but worth every penny! item not reviewed by moderator and published
I really enjoyed this recipe and so did my entire family. I highly recommend it! item not reviewed by moderator and published
This soupd is much easier to make than the traditional Bouillabaisse yet it has all the flavor item not reviewed by moderator and published
what does everyone think of using clams in the place of mussels ?? I am not a big fan of mussels. item not reviewed by moderator and published
I think I dressed it up a bit to give it a little spice but all in all we were pleased with it item not reviewed by moderator and published
great mix of flavors; easy to make; use freshest fish you have access to; the French think one can only make real boullabaise in the south of France; this is the next best thing in my book!! item not reviewed by moderator and published
This receipe is very time consuming, however, the results are amazing!!! My family and friends loved it. Great wintertime stew. item not reviewed by moderator and published
If you make the fish stock yourself, it will take more time than stated in the recipe, however, it's worth it!!! Don't cut back on the fennel (as another reviewer stated). I followed the recipe as closely as possible. Couldn't find fresh Halibut (this time of year), so substituted Scrod. I substituted Sambuca for the Pernod, but just used 1/4 as much (since it has more sugar in it). Absolutely delicious stew! Everyone loved it. item not reviewed by moderator and published
i used shellfish instead of seafood and it tasted great. the best part about it was the broth. i had a little trouble getting my potatoes to soften. they're the only thing that i thought was good -- the rest was excellent. nice recipe! item not reviewed by moderator and published
Stews are intended to use what you have. I used frozen cod, salmon and shrimp. Did not have fish stock, vegetable would have worked, but all I had on hand was chicken stock. I don't cook with fennel much and cut the amount by 1/2. I could have used it all as it did not overpower the stew. The mussels would have made it a wonderful dish, but my husband is allergic to them. Took 1/2 hr or so to make and was good for lunch the next day. item not reviewed by moderator and published
It took a long time to make this dish with making the stock from scratch, and although the orange zest was a nice layer that you don't usually taste with a seafood stew, it just wasn't worth the time. I much prefer Rachael Ray's cioppino which has more flavor with less trouble. Also, in my opinion it isn't necessary to get fresh seafood. I did and spent $28 alone on the seafood as called for in the recipe, but I think the less expensive frozen would have been fine since the seafood doesn't stand alone. item not reviewed by moderator and published
YOU DID YOUR THING WITH THAT SOUP item not reviewed by moderator and published
I saw "The Barefoot Contessa" on the Food Network Saturday morning. It looked so good, I went out and got the ingredients. I used swordfish (it was on sale) rather than the recommended halibut and bass. Recipe was easy to follow. It took more time than I had thought to put it all together with making the stock from scratch. Everyone raved about this seafood stew. item not reviewed by moderator and published

Not what you're looking for? Try:

Seafood Stew

Recipe courtesy of Ina Garten