Mediterranean Fish Stew
Recipe GLPR7102fbdfa6f3f3
A fragrant, broth-based seafood stew brimming with halibut, scallops, shrimp, and mussels, enriched with saffron-infused coconut milk and simmered with fennel, tomatoes, and potatoes. This elegant yet comforting dish captures the essence of Mediterranean coastal cooking.
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Ingredients
1 teaspoon olive oil
1 medium fennel bulb (white part only), sliced 1/4 inch thick
1 cup chopped onions
2 cloves garlic, minced
2 cups no-salt-added crushed tomatoes
1 cup clam juice
1 cup water
1 cup canned light coconut milk
1/2 teaspoon crushed saffron threads
12 ounces small red potatoes, cut into 1/2 inch cubes
8 ounces halibut fillets, cut into 2 inch cubes
8 ounces bay scallops
8 ounces large shrimp, peeled and deveined
12 mussels, scrubbed and beards removed
1/2 teaspoon hot-pepper sauce
Salt to taste
Ground black pepper to taste
Directions
Heat the olive oil in a large pot over medium heat. Add the sliced fennel and chopped onions, stirring occasionally until the vegetables are softened and beginning to release their fragrance, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, then add the crushed tomatoes, clam juice, water, and saffron threads. Bring the mixture to a gentle boil.
Add the cubed red potatoes and reduce heat to a simmer. Cook uncovered for 10 minutes until the potatoes are nearly tender.
Pour in the coconut milk and stir well to combine. Return to a gentle simmer.
Add the halibut cubes, bay scallops, and shrimp to the pot. Simmer for 3 to 4 minutes until the fish is opaque and cooked through (fish should reach an internal temperature of 145°F), and the shrimp are pink and firm.
Gently place the cleaned mussels into the stew and continue cooking for 2 to 3 minutes until all mussel shells have opened fully. Discard any mussels that do not open.
Stir in the hot-pepper sauce if desired, and season the stew with salt and black pepper to your taste. Ladle into bowls and serve immediately while hot.
