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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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serve this in deep bowls with french bread to sop up the sauce. Ingredients:
2 tablespoons extra virgin olive oil |
1 lb chorizo sausage |
2 fennel bulbs, thinly sliced crosswise,fronds reserved |
1 large onion, sliced |
4 cups chicken stock |
1 (28 ounce) can crushed tomatoes |
1 orange, zest of |
2 lbs sea bass, cut into 2-inch pieces |
2 lbs shrimp, peeled and deveined |
2 lbs mussels, scrubbed and debearded |
Directions:
1. in a large dutch oven heat oil.
2. add sausage, cook turning until brown, about 8 minutes.
3. remove and cut sausage into 1 pieces.
4. add fennel and onions, cook until tender about 8-10 minutes.
5. return sausage to pan, add stock, tomatoes, zest and bring to a boil.
6. reduce heat to low and simmer 10 minutes.
7. add sea bass, stir, cover, and cook 3 minutes.
8. add shrimp and mussels, cover and cook until shrimp is pink and mussels open, 5 minutes more.
9. discard mussels that don't open.
10. garnish with fennel fronds.
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