45 minutes
A comforting and flavorful stew with a blend of seafood, sausage, and vegetables, served with a spicy pickled-pepper rouille.
tablespoons
Sweet Italian Sausage, Removed from casing
0 oz
Large Onion, Finely chopped
each
Fennel Bulb, Finely chopped, fronds reserved
each
Garlic, Thinly sliced
cloves
0.25 fluid ounces
Crushed Tomatoes, Canned
0 oz
Clam Juice
0.25 fluid ounces
Cod, Cut into pieces
0 oz
Shrimp, Peeled and deveined
0 oz
to taste
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.
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