ultimate feast of the seven fishes stew
Ultimate Feast of the Seven Fishes Stew
This classic Italian Christmas Eve dish was traditionally a way to celebrate the arrival of Christ by abstaining from meat. But it's also a healthy way to enjoy the holidays—and get some delicious and nutritious omega-3s. Don't skip the anchovies; these tiny umami bombs add an extra layer of rich flavor to this hearty stew.
Ingredients:
- ½ pound medium dry-packed scallops
- ½ pound skinless salmon fillet, cut into 1 1/2-oz. pieces
- ½ pound white-fleshed fish, cut into 1 1/2-oz. pieces
- 1 tablespoon olive oil
- ½ cup white wine
- ½ cup water
- 12 littleneck clams, scrubbed
- 1 pound mussels, cleaned
- 1 ounce canned anchovy fillets, chopped, oil reserved
- 1 medium fennel bulb, cored and sliced, fronds reserved
- 4 garlic cloves, chopped
- 1 teaspoon orange zest
- 1 (28 ounce) can unsalted crushed san marzano tomatoes
- crushed red pepper to taste
- ½ pound peeled and deveined raw medium shrimp
Directions:
- Let scallops, salmon and fish come to room temperature. Heat oil in a large Dutch oven over medium-high. Add scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside.
- Add wine, 1/2 cup water and clams to pan. Cover, increase heat to high, and cook until clams open, 5 to 7 minutes. Transfer clams to a large bowl (discard any unopened clams). Add mussels to pan; cover and cook until they open, 3 to 4 minutes. Turn off heat. Remove mussels; set aside. Pour cooking liquid through a fine-mesh sieve over a bowl; set aside.
- Add reserved oil from anchovies to pan over medium-high. Add anchovies; cook until dissolved, about 2 minutes. Stir in fennel; cook until tender, 5 minutes. Add garlic and orange zest; cook 1 minute. Stir in reserved cooking liquid, tomatoes and crushed red pepper. Reduce heat to medium; simmer, uncovered, until sauce has thickened slightly, 12 to 15 minutes.
- Nestle fish and shrimp into broth. Cover and reduce heat to low. Cook until seafood is opaque, 6 to 8 minutes. Add mussels, clams and scallops, cooked sides up. Heat until warmed through. Top with reserved fennel fronds.
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