Chef’s Note

“Rich, flavorful and visually appealing, this French fish stew is a great dish to serve for special occasions!VIDEO”








  • 13 cupolive oil
  • 3 12 cupsfennel, cored and cut into 1/4-inch pieces (fronds reserved for garnish)
  • 2 cupsleeks, washed and sliced
  • 1 12 cupsred onions, chopped
  • 5 garlic cloves, roughly chopped
  • 4 cupsplum tomatoes, washed and quartered
  • 2 tablespoonstomato paste
  • 1 tablespoondried orange peel
  • 4 sprigsthyme
  • 1 tablespoondill, chopped
  • 1 teaspoonsaffron thread
  • 12 teaspooncayenne pepper (or to taste)
  • 1 cupdry white wine
  • 6 cupsboiling water
  • 1 fish head (and or or carcass, shrimp shells)
  • 23 cupparsley
  • 1 bay leaf
  • 2 teaspoonssea salt (or to taste)
  • 1 teaspoonblack pepper (or to taste)
  • 3 lbs mix skinless lean white fish (sea bream, tilapia, cod, turbot, etc.)
  • 3 lbs mix shellfish such as lobsters, scampi, prawns, mussels, clams, scallops. etc
  • Directions

  • In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
  • Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
  • Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot.
  • Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
  • In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
  • NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
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