Saffron Fennel Seafood Stew

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Stock

1

Medium Halibut

just the bones

or other white fish such as Cod, Pollock, Hake or Monkfish

1

Fennel Bulb

1/2

White Onion

1

Leek

1

Lemon

peels for the stock and juice for the soup and aioli

1 bunch

Fresh Parsley , divided

reserve leaves for serving

3 Tbsp

Olive Oil

1 cup

Dry White Wine

3 cups

Cold Water

1

Fresh Bay Leaf

Soup

1

White Onion

3 cloves

Garlic

1/2 tsp

Saffron Threads

1/2 Tbsp

Fennel Seeds

1/4 tsp

Cayenne Pepper

2

Roma Tomatoes

2 lb

Halibut

pin bones removed

or Monkfish

2

Bay Leaves

1/4 cup

Dry White Wine

12

Manila Clams

soaked in salted ice water for 5 minutes, agitating them every few minutes - change the water and repeat at least 3 times

as needed

Olive Oil

Aïoli

1 clove

Garlic , minced

1 dash

Dijon Mustard

1

Egg , separated

just the yolk

to taste

Salt

1 cup

Olive Oil

To Serve

1

Baguette , sliced

Cooking Instructions

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