YIELD: 4 to 6 servings | PREP TIME: 20 minutes | STOVETOP: 40 minutes
• 1 tablespoon avocado oil
• 1 large fennel bulb, thinly sliced, fronds reserved
• 4 large shallots, sliced (about 2 cups)
• 1 teaspoon salt
• 1½ cups dry white wine
• 3 cups Chicken Broth
• 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
• 1 teaspoon red pepper flakes
• 2 pounds mussels, cleaned
• 1½ pounds shrimp, peeled and deveined
• 1½ pounds firm, mild white fish fillets, such as cod, snapper, or halibut, cut into ½- to ¾-inch pieces
• ¼ cup fresh lemon juice
• 2 tablespoons minced fresh parsley
1. Heat the oil in a large, heavy-bottomed pot over medium heat. When the oil is shimmering, add the fennel bulb, shallots, and salt and sauté until the shallots are translucent, 8 to 10 minutes.
2. Turn the heat up to high, add the wine, and cook for 1 minute, or until the alcohol smell lessens. Stir in the broth, tomatoes, and red pepper flakes. Bring to a simmer, then turn down the heat to medium-low and simmer, partially covered, for 20 to 25 minutes, stirring occasionally.
3. Add the mussels and continue to simmer until the shells open, 4 to 5 minutes.
4. Add the shrimp and fish and cook for an additional 4 to 5 minutes, until the shrimp and fish are cooked through. Discard any mussels that still haven’t opened.
5. Turn off the heat and stir in the lemon juice and parsley. Chop the reserved fennel fronds. Serve the stew garnished with the fennel fronds.
