Every country has a version of seafood stew for a reason— it’s delicious, it stretches a modest amount of fish into a meal for many, and it’s incredibly easy! I like to use black cod— it’s sustainable and hard to overcook— but really any combo of whitefish and shellfish will do. Don’t pass on the cognac/brandy for this recipe— it adds a wonderful depth of flavor that you don’t get with just white wine.
Serves 2
Ingredients
- Olive oil
- 1 shallot, thinly sliced
- ½ fennel bulb
- 3 cloves garlic, minced
- ½ tbs thyme, minced
- ¼ cup Brandy or cognac
- 1 14 oz can san marzano tomatoes
- 1 tsp calabrian chili paste or chili flakes
- ¼ cup Brandy or cognac
- 3 cups lobster, seafood, or fish stock – homemade preferred
- Pinch of saffron (optional)
- ½ llb black cod, cut into chunks
- 8-10 large prawns, peeled and deveined
- 1.5 tbs butter
- ¼ cup parsley, minced
Instructions
- Heat a dutch oven or lidded pan over medium heat, add enough olive oil to coat the bottom.
- Add the shallots and saute for 2-4 minutes, until deep brown.
- Add the garlic and saute for 1-2 minutes.
- Add fennel and saute for 2 minutes.
- Add herbs and saute 30 seconds.
- Deglaze the pan with brandy, scraping the fond off the bottom of the pan into the sauce.
- Add the tomatoes, chili paste, and seafood stock. Bring to a simmer. Using your spoon, break up the tomatoes as much as you can. Simmer until reduced by ⅓, 15-20 minutes.
- Add the saffron and simmer for another minute or so. Taste for seasoning and adjust with salt, pepper, and chili if needed.
- Add the black cod and simmer for 2 minutes.
- Add the shrimp, butter, cover the pan, and simmer on low for 2-5 minutes, until the shrimp are cooked through.
- Top with parsley and served with grilled bread.
This looks so good! Thanks so much for sharing your recipe!