Seafood Stew

Ingredients:

* 1 x fennel bulb, green tops and core removed, white part chopped
* 2 x onions, chopped
* 4 x garlic cloves, sliced
* 3 tbsp of olive oil
* 1 1/2 cups of Riesling or other white wine
* 2 cups of diced ripe tomatoes or canned tomatoes
* 2 tbsp of fennel seeds
* 1/2 tsp of hot pepper flakes
* 2 pinches of saffron threads
* 3 x bay leaves
* 4 cups of fish or chicken stock
* salt and pepper
* zest of 1 orange
* 24 oz of any assorted fish scraps: lobster, salmon, halibut, haddock, cut into large chunks


Directions:
1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful.
2.Pour in the wine and simmer for 15 minutes.
3. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock. Season with salt and pepper and let simmer for twenty to thirty minutes. This is just long enough for all the flavours to blend together.
4. Add the orange zest and fish to the simmering soup and stir gently.
5. Let simmer for 5 minutes and serve immediately. I like to serve it with anchovy toast.

從Food Channel 節目Chef at Large的Michael Smith那裡看到這個Fish Stew後，覺得挺容易，因此試試看。但我沒有他那麼豪華，看見超市那種魚減價便買那種，還加入了冰鮮魷魚，因此我這個其實是Seafood Stew。

出來的效果相當不錯，尤其魚伯火伯兩位老士嘉堡更是吃得津津有味，無他，這樣鮮甜多汁的菜式最適合供他們兩位伴飯。

可惜當時只顧着吃，忘了拍一張較好的照片。