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PREMIUM
27 INGREDIENTS19 STEPS2HR

Saffron Fennel Seafood Stew

5.0
4 Ratings

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Chris Cosentino

I try to make food approachable for everyone. The goal is to make people comfortable, to make people familiar with the unfamiliar.
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This isn't your typical seafood stew. A quick fennel white fine fish stock is combined with succulent chunks of halibut, Manila clams, and a saffron garlic paste. Garnish with toasted bread and a rich, homemade aioli.
2HR
Total Time

Chris Cosentino

I try to make food approachable for everyone. The goal is to make people comfortable, to make people familiar with the unfamiliar.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Stock

1
Medium  Halibut
just the bones
or other white fish such as Cod, Pollock, Hake or Monkfish
1
Leek
1
peels for the stock and juice for the soup and aioli
1 bunch
Fresh Parsley , divided
reserve leaves for serving
3 Tbsp
1 cup
Dry White Wine
3 cups
Cold  Water
1
Fresh Bay Leaf

Soup

3 cloves
1/2 Tbsp
Fennel Seeds
1/4 tsp
Cayenne Pepper
2 lb
Halibut
pin bones removed
or Monkfish
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

Aïoli

1 clove
Garlic , minced
1 dash
Dijon Mustard
1
Egg , separated
just the yolk
to taste
1 cup

To Serve

1
Baguette , sliced

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Nutrition Per Serving

VIEW ALL
CALORIES
901
FAT
49.7 g
PROTEIN
47.8 g
CARBS
56.7 g

Cooking Instructions

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Nutrition Per Serving
Calories
901
% Daily Value*
Fat
49.7 g
64%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
125.4 mg
42%
Carbohydrates
56.7 g
21%
Fiber
3.8 g
14%
Sugars
4.1 g
--
Protein
47.8 g
96%
Sodium
1011.5 mg
44%
Vitamin D
8.4 µg
42%
Calcium
102.3 mg
8%
Iron
4.7 mg
26%
Potassium
982.2 mg
21%
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