Equipment
Ingredients
Vegetable Base
- 60 ml olive oil, extra virgin
- 1 leek, white and light green parts only, sliced
- 1 fennel bulb, thinly sliced, fronds reserved
- 1 carrot, diced
- 1 red bell pepper, seeded and diced
- 4 garlic, minced
- 400 g waxy potatoes, peeled and cut into 2cm chunks
Broth
- 150 ml dry white wine
- 400 g canned plum tomatoes, crushed by hand
- 1000 ml fish stock
- saffron threads
- 1 orange zest, strip
- 1 bay leaf
Seafood
- 600 g firm white fish fillets, cut into 5cm pieces
- 200 g squid, cleaned, bodies sliced into rings
- 300 g clams, scrubbed and purged
- 300 g mussels, scrubbed and debearded
Nutrition (per serving)
Method
Prepare the seafood: Ensure clams and mussels are scrubbed clean and any open ones that don't close when tapped are discarded. Pat fish and squid dry.
Heat the olive oil in a Dutch oven over medium heat. Add the leeks, fennel, carrots, and bell pepper. Sauté for 8-10 minutes until softened but not browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the crushed tomatoes, fish stock, potatoes, saffron, orange zest strip, and bay leaf. Bring to a boil, then reduce heat and simmer gently for 20 minutes, or until potatoes are tender when pierced with a fork.
Add the firm white fish and squid to the broth. Simmer gently for 3 minutes.
Add the clams and mussels. Cover the pot tightly and steam for 4-5 minutes until the shells have opened.
Remove from heat immediately. Discard the bay leaf, orange zest, and any unopened shellfish. Season with salt and pepper to taste. Serve garnished with reserved fennel fronds.
Chef's Notes
- The quality of your stock makes the dish. If you can't find high-quality fish stock, substitute with clam juice mixed with water or a high-quality vegetable broth.
- Do not boil the soup rapidly once the fish is added. High heat causes the protein fibers in the fish to contract tight, resulting in a rubbery texture.
- Serve this traditionally with 'rouille' (a garlic-saffron mayonnaise) and toasted baguette slices to soak up the broth.
- If using frozen fish, thaw completely and pat extremely dry before adding to the stew to prevent watering down the flavor.
Storage
Refrigerator: 2 days — Seafood degrades quickly; best consumed immediately.
Reheating: Gently reheat on the stovetop over low heat to avoid overcooking the fish.
