Seafood Stew

Seafood Stew
Recipe by Monica Pierini

1 cup onion, chopped
2 celery stalks, chopped
1 fennel head, thinly sliced
4 garlic cloves, chopped
3 Tbs extra-virgin olive oil
3 medium size tomatoes, peeled and chopped
1lb. small red potatoes, halved
1 bay leaf
Pinch of saffron
6 cups fish stock
1 cup white wine
1 cup water
2 lbs. cod, cut into 2-inch pieces
1/2 pound cockles, scrubbed
1/2 pound mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells with head
Salt and pepper to taste

Fennel fronds for ganrish
Lemon slices
Crusty Bread

Cook onion, celery, and fennel in oil in large stock pot over medium heat until onions are golden, 5-7 minutes. Add garlic, salt, and pepper and cook until fragrant, 3 minutes.  Add tomatoes, potatoes, bay leaf, saffron, and liquid ingredients and bring to a boil. Reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add fish and cockles to broth and simmer, 3-4 minutes. Stir in mussels and shrimp. Cook until mussels are open, 5-7 minutes. Serve with fennel fronds, lemon slices and crusty bread.

Photography: Yours truly
Food Styling Monica Pierini
Prop Styling: Jenna Tedesco