Fish Stew with Pickled-Pepper Rouille

1. Cook Sausage

Heat extra-virgin olive oil in a large saucepan over medium heat. Add sweet Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 5 to 7 minutes.

2. Sauté Vegetables

Add finely chopped onion, fennel bulb, thinly sliced garlic, and a pinch of kosher salt to the saucepan. Cook for 8 minutes until vegetables are tender and onion is translucent.

3. Deglaze with Wine

Pour in dry white wine to deglaze the pan, scraping up any browned bits. Simmer for about 3 minutes until the wine has mostly evaporated.

4. Add Tomatoes and Simmer

Add the can of crushed tomatoes and cook for 3 to 5 minutes, stirring occasionally.

5. Add Clam Juice and Seafood

Stir in clam juice and bring the mixture to a boil. Reduce heat to simmer, add cod pieces and shrimp, cover, and cook for about 5 minutes until seafood is cooked.

6. Serve the Stew

Ladle the stew into shallow bowls, garnish with reserved fennel fronds, and serve immediately with toasted baguette slices and a dollop of Pickled-Pepper Rouille on the side.