Fall is the time of year to start enjoying warming stews. This hearty dish is filled with fresh seafood, savory bacon and earthy vegetables. Don't forget a loaf of crusty bread to soak up the delicious broth.
- 1/4 cup extra virgin olive oil, divided
- 4 slices bacon, chopped
- 1 leek, chopped
- 1 bulb fennel, bottom and top parts separated, chopped
- 1 large russet potato, cut into cubes
- 2 cloves garlic, minced
- 4 green onion, chopped
- 2 ears of corn, kernels cut from the cob
- 1/3 bottle white wine, preferably New Zealand Sauvignon Blanc
- 8 cups low-sodium tomato juice
- 1 pound white fish (such as snapper, cod, halibut or mahi mahi), cubed
- 1/2 pound shrimp, shelled and deveined
- 1/2 pound clams or mussels
- 1/4 cup chopped tarragon
- 1/4 cup chopped Italian parsley
- 1 lemon, zested and juiced
- 2 tablespoons Old Bay Seasoning
- Salt and freshly ground black pepper
- 1 loaf crusty bread, warmed
1. In a large pot over medium heat, add half the olive oil. Add the bacon and sauté until it starts to brown. Then add the leeks, fennel bottoms, potatoes, garlic, green onions and corn kernels. Cook for another 3-5 minutes then add wine and continue to cook for a minute to burn the alcohol out.
2. Add the tomato juice and bring to a simmer. Then add the fish, cook for one minute, then add the shrimp and clams or mussels. Once the clams or mussels begin to open (about 2 minutes) add the herbs, fennel tops, lemon juice and zest and Old Bay and season with salt and pepper to taste.
3. Drizzle remaining extra virgin olive oil and serve with warm bread for dipping.