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Seafood Stew
Before using mussels, clean them well in a sinkful of cold water, rubbing them together or scrubbing with a stiff-bristled brush. If the mussels have beardsthe little tufts of fibers that attached them to their rockspull them off just before cooking. Do not debeard them in advance since doing so kills them.

Ingredients:

  • 2 Tbs. extra-virgin olive oil
  • 1 lb. chorizo sausage links
  • 2 fennel bulbs, thinly sliced crosswise,
     fronds reserved for garnish
  • 1 large yellow onion, thinly sliced
  • 4 cups chicken stock
  • 1 can (28 oz.) crushed tomatoes
  • Peel of 1 orange, cut into 1⁄2-inch-thick strips
  • 2 lb. sea bass fillets, cut into 1 1⁄2-inch pieces
  • 2 lb. medium shrimp, peeled and deveined
  • 2 lb. mussels, well scrubbed and debearded

Directions:

In a large soup pot over medium-high heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove the sausage from the pan and cut into 1-inch pieces.

Add the fennel bulb and onion to the pan and cook, stirring occasionally, until tender and golden, about 8 minutes. Return the sausage to the pan, add the stock, tomatoes and orange peel and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the sea bass, stir gently, cover and cook for 3 minutes. Add the shrimp and mussels, stir gently, cover and cook until the shrimp are opaque and the mussels open; discard any mussels that did not open. Garnish with the reserved fennel fronds and serve immediately.
Serves 10.
Williams-Sonoma Kitchen.