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Summer Seafood Stew

Summer Seafood Stew
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Total Time: 60

Yield: 8 servings

According to the chefs of Marseilles, France, true bouillabaisse can be found only in their little corner of the Mediterranean, but this summer stew is inspired by their trademark dish. You may substitute other varieties of fish
and shellfish in this recipe as needed.

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  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup finely chopped celery
  • 2 pinches saffron
  • 1/4 cup olive oil
  • 2 large tomatoes, chopped
  • 3 cups tomato puree
  • 2 teaspoons Tabasco sauce
  • 6 to 8 cups water
  • 1 pound mussels, shells scrubbed clean
  • 18 littleneck clams
  • 1 pound shrimp, peeled and deveined
  • 1 to 1-1/2 pounds of white fish (such as halibut, cod, or haddock), cut into large pieces
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 2 teaspoons grated orange peel
  • 1 1-1/4-pound lobster, cooked, with meat removed (optional)
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 bulb fennel, quartered and very thinly sliced
  • Garnish: thyme sprigs
  • Toasted garlic bread


In a heavy-bottomed soup pot over medium heat, saut
Updated Thursday, October 30th, 2003

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