Equipment
Ingredients
Aromatics and Base
- 30 ml extra virgin olive oil
- 1 fennel bulb, thinly sliced, fronds reserved
- 1 yellow onion, diced
- 4 garlic, minced
- 1 star anise, whole
- 5 g orange zest, finely grated
- saffron threads, crushed
- 30 g tomato paste
Liquids
- 120 ml dry white wine
- 400 g crushed tomatoes, canned
- 750 ml fish stock
- 30 ml fresh orange juice
Local Catch Seafood
- 600 g firm white fish fillets, cut into 4cm chunks
- 400 g mussels, scrubbed and debearded
- 200 g shrimp, peeled and deveined
Garnish
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Heat the extra virgin olive oil in a large Dutch oven over medium heat. Add the diced yellow onion and sliced fennel bulb. Cook until the vegetables have softened and become translucent, about 8 minutes.
Stir in the minced garlic, whole star anise pod, orange zest, saffron threads, and tomato paste. Stir constantly until the tomato paste darkens to a deep brick red and becomes highly fragrant, about 2 minutes.
Pour in the dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let the liquid simmer vigorously until it has reduced by half.
Add the crushed tomatoes and fish stock. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the Dutch oven and let the broth simmer for 20 minutes to allow the anise, saffron, and citrus flavors to meld.
Carefully nestle the chunks of firm white fish into the simmering broth. Ensure the liquid maintains a very gentle bubble and does not boil, which would break the delicate fish apart. Poach partially covered for 3 minutes.
Add the scrubbed mussels and peeled shrimp to the pot. Cover tightly and let steam for 3 to 5 minutes. Cook until the mussel shells have opened completely and the shrimp have turned pink and opaque. All seafood should reach an internal temperature of 63 C / 145 F.
Remove the pot from the heat. Discard the star anise pod and any unopened mussels. Stir the fresh orange juice gently into the broth. Ladle the hot stew into wide, shallow bowls and garnish generously with chopped parsley and the reserved fennel fronds.
Chef's Notes
- Saffron blooms beautifully when steeped in a tablespoon of warm water or stock for 5 minutes before adding to the pot, maximizing both its brilliant golden color and earthy, floral aroma.
- Always exercise strict hygiene and safety when handling bivalves. Discard mussels or clams that are open before cooking and refuse to close when tapped, as well as any that remain firmly shut after steaming.
- The anise profile relies on building layers of flavor. The fennel bulb provides a sweet, aromatic vegetable base, while the single star anise pod infuses a penetrating, complex licorice note that bridges the bright citrus and savory seafood.
- Adaptability is the core of this recipe. If you lack white fish, monkfish, gurnard, or scallops work beautifully. Simply adjust the sequential poaching time according to the thickness and density of your chosen proteins.
Storage
Refrigerator: 2 days — Seafood degrades quickly in quality. Store broth and seafood together, but reheat very gently on a stovetop to avoid overcooking the fish.
Freezer: 1 month — The fragrant tomato broth can be frozen beautifully, but discard all cooked seafood before freezing. Add fresh seafood when reheating.
