Sicilian Fish Stew

Name: Sicilian Fish Stew
Ingredients: 2 tablespoons extra-virgin olive oil; 1/4 cup minced shallot; 2 tablespoons minced seeded tomato; 2 tablespoons golden raisins; 1 tablespoon minced garlic; 1 tablespoon drained capers; 1/2 teaspoon ground coriander; 3 cups Master Fish Stock; 1/4 cup dry vermouth; Four 4-ounce, 1-inch-thick, skinless halibut fillets; 8 colossal head-on shrimp (about 3 pounds); 1 pound littleneck clams, scrubbed; 1/2 pound mussels, scrubbed and debearded; 1/3 cup thinly sliced pitted Sicilian green olives; Chopped mint leaves; Fennel pollen

16 ingredients

6 steps

Ingredients

2 tablespoons extra-virgin olive oil
1/4 cup minced shallot
2 tablespoons minced seeded tomato
2 tablespoons golden raisins
1 tablespoon minced garlic
1 tablespoon drained capers
1/2 teaspoon ground coriander
3 cups Master Fish Stock
1/4 cup dry vermouth
Four 4-ounce, 1-inch-thick, skinless halibut fillets
8 colossal head-on shrimp (about 3 pounds)
1 pound littleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
1/3 cup thinly sliced pitted Sicilian green olives
Chopped mint leaves
Fennel pollen

Directions

1

In a large pot, heat the olive oil.
2

Add the shallot, tomato, raisins, garlic, capers and coriander and saute over moderately high heat until fragrant, about 1 minute.
3

Add the fish stock and vermouth and bring to a simmer.
4

Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes.
5

Discard any clams or mussels that dont open.
6

Serve the stew in bowls, garnished with the olives, mint and fennel pollen.