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Seafood Stew with Fennel and Tomatoes

Prep Time: 35 minutes
Cook Time: 140 minutes
Servings: 6

Our version of the classic seafood stew is prepared in a Cuisinart multicooker, so the ingredients simmer unattended until the last few minutes, when the fish and shrimp are added. Serve this hearty stew the traditional way, with crostini and aioli alongside.


For the aioli:

  • 1 small garlic clove, minced
  • Juice of 1 lemon
  • 1/2 tsp. saffron threads
  • 1 egg yolk
  • 3/4 cup olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 4 Tbs. olive oil
  • 1 large yellow onion, diced
  • 1 large fennel bulb, trimmed, cored and thinly sliced, fronds
      reserved for garnish
  • 1 1/2 Tbs. tomato paste
  • 2 tsp. minced garlic
  • 1/2 cup white wine
  • 2 Tbs. Pernod (optional)
  • 4 cups vegetable or fish stock
  • 1 can (14 oz.) crushed tomatoes
  • 2 bay leaves
  • 1 large fresh thyme sprig
  • 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
  • Kosher salt and freshly ground pepper, to taste
  • 2 lb. cod or haddock, cut into 1- to 2-inch chunks
  • 1 1/2 lb. jumbo shrimp, peeled and deveined
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Crostini for serving


To make the aioli, in the blending container of an immersion blender, combine the garlic, lemon juice, saffron and egg yolk. Place the blender in the container and process with short pulses until the mixture is smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper. Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.

Preheat a Cuisinart multicooker on the brown/sauté setting to 350°F according to the manufacturer’s instructions. Warm 2 Tbs. of the olive oil in the multicooker. Add the onion and fennel and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and Pernod and cook, stirring, until almost reduced, 1 to 2 minutes. Add the stock, tomatoes, bay leaves, thyme and potatoes. Increase the temperature on the multicooker to 450°F and bring the mixture to a simmer. Season with salt and pepper. Set the multicooker on the slow cook-high setting, cover and cook until the vegetables are tender, 1 1/2 to 2 hours.

Meanwhile, in separate bowls, toss the cod with 1 Tbs. of the olive oil and the shrimp with the remaining 1 Tbs. olive oil. Season both with salt and pepper.

Set the multicooker on the brown/sauté setting to 250°F. Add the cod and cook, uncovered, stirring occasionally, for 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are opaque, 2 to 3 minutes. Fold in the parsley.

Ladle the stew into warmed bowls and garnish with fennel fronds. Serve crostini and aioli alongside. Serves 6.

Williams-Sonoma Kitchen