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Seafood Stew

Seafood Stew

Yield: 4-6 servings

Prep: 10 min

Cook: 45 min

Ready: 55 min

  • 3 tablespoons coconut oil

  • 1 1/2 cups (2 small) chopped yellow onions

  • 2 cups large-diced white turnips

  • 2 cups chopped fennel (1 large bulb)

  • 2 teaspoons Himalayan salt

  • 1 teaspoon freshly ground black pepper

  • 2 cups Chardonnay or another white wine

  • 1 (28-ounce) can plum tomatoes, chopped (or home canned)

  • 1 quart chicken stock

  • 1 tablespoon chopped garlic (3 cloves)

  • 1 teaspoon saffron threads

  • 1 lb. large shrimp, shelled and deveined

  • 1/2 lb. Langostino lobster

  • 1 lb. mackerel, cubed

  • 1 lb. Mahi Mahi, cubed

  • 3 tablespoons Pernod (anise liquor- may substitute 1 tsp. crushed anise seed during sautéing of onions)

  • 1 teaspoon grated orange zest

  1. Heat the oil in a Dutch oven or stockpot, and add the onions, turnips, fennel, salt, and pepper. Saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon.

  2. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the turnips are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes.

  3. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste.






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