Directions
Prepare the seafood
Check shellfish, if any are open, give them a squeeze to see if they close. Discard any that remain open. Place shellfish in a bowl. Cover with cold water and leave them to purge (about 10 minutes) while preparing the rest of the seafood.
Remove visible bones from the fish, slice it into 4 portions and set aside.
Devein the shrimp by placing the tip of your knife at the back of each shrimp, blade toward the shell and running it down the back of each shrimp to the tails. Under running water, remove the vein and any bits of sand, rinsing well. Leave the shell on for best flavor. Place cleaned shrimp in a colander to drain and set aside.
Prepare the stew
Heat a braising or sauté pan with a tight-fitting lid, over medium-high heat. Add the oil and the onions and cook stirring for a minute followed by the garlic. Stirring, cook the garlic for 1 minute then add the tomatoes, wine, bay leaf and pepper. Bring to a simmer.
Add the shellfish, increase the heat to high, cover and steam until the shells open, about 3-4 minutes. Lower the flame to a very slow simmer and add the fish, shrimp, beans, and fennel. Cover and steam the fish and shrimp until it is just undercooked and very slightly translucent to opaque, about 140°F on a stem thermometer, about 3 minutes. Don’t overcook. The shrimp and fish will continue to cook until you serve the dish. Cover and rest a few minutes away from direct heat prior to serving.
Top the dish with the fresh fennel fronds or have your guests do so as you pass the fennel at table.
Chef’s Narrative
This is our go-to dish that comes together like the remembered lyric of a sweet song. The robust, fennel-spiked, tomatoey broth is perfect for any finfish or shellfish.
Recipe Substitutions
We’ve made versions with squid (and its ink) and added a leg or two of local crab with stellar results. No beans? Potatoes and even leftover cooked pasta or rice work as bean substitute.
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Ingredients
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1poundclams or mussels, or ½ pound each
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½ poundwhite fleshed fish like rockfish, cod or halibut
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½ poundjumbo shrimp, shell-on
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1tablespoon olive oil
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½ cupthinly sliced white onion
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2cloves garlic, sliced thinly
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½ cuptinned whole plum tomatoes and their juice, chopped coarsely or sub diced tomatoes in their juice
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½ cupwine like pinot gris or sauvignon blanc
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1bay leaf
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1teaspoon cracked black pepper
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1cupcooked or canned white beans, like butter beans or Gigante beans, drained
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¼ cupthinly sliced fennel
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