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
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.
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.
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.