Fisherman's Stew Recipe

Clean and check shellfish

Rinse littlenecks and mussels in cold water, discard any with broken shells. Scrub shells and debeard mussels. Place clams and mussels in a bowl in the refrigerator until ready to use.

Prepare shrimp and fish

Peel and devein shrimp if not done. Pat shrimp and fish chunks dry with paper towels and season lightly with 1/2 teaspoon salt and a few grinds of black pepper. Keep refrigerated until added to the broth.

Brush both sides of baguette slices with olive oil. Heat a grill pan or skillet over medium-high heat and grill slices until golden and charred in spots, 1–2 minutes per side. Alternatively, broil on a sheet pan 2–3 minutes per side. If desired, rub one side of each hot crostini with a cut garlic clove. Set aside and keep warm.

Bloom saffron

Place saffron threads in 2 tablespoons warm water and let steep for 5–10 minutes to release color and aroma.

Sweat aromatics

In a large heavy pot or wide sauté pan (at least 5–6 quart), heat olive oil and butter over medium heat until butter foams. Add diced onion and sliced fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add red pepper flakes and minced garlic and cook 30–45 seconds until fragrant.

Build the base

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add dry white wine to deglaze the pan, scraping any browned bits from the bottom. Simmer until the wine reduces by half, about 3–4 minutes.

Add tomatoes and stock

Add the crushed tomatoes, fish stock (or clam juice), bay leaf, thyme sprigs, saffron with its soaking liquid, lemon zest, and the remaining 1/2 teaspoon salt. Bring to a gentle simmer, then reduce heat and simmer uncovered for 12–15 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Cook shellfish first

Increase heat to medium-high. Add the littlenecks and mussels to the simmering broth and cover the pot. Steam for 4–6 minutes, shaking the pot occasionally, until most shells have opened. Using a slotted spoon or tongs, remove opened shellfish to a bowl, leaving the broth and any unopened shells (discard any that remain closed after cooking).

Add shrimp and fish

Return the pot to a gentle simmer. Add the shrimp and fish chunks to the broth and simmer uncovered for 3–5 minutes, until shrimp are pink and opaque and fish flakes easily with a fork. Do not overcook. If needed, return the reserved opened shellfish to the pot to warm through for 1 minute.

Finish and adjust

Remove and discard the bay leaf and thyme sprigs. Stir in chopped parsley, chopped fennel fronds, and the juice of the lemon. Taste the broth and adjust salt and pepper as desired. For a brighter flavor, add a small squeeze more lemon if needed.

Ladle the saffron tomato broth into warmed shallow bowls. Divide seafood evenly among bowls, making sure to include a mix of littlenecks, mussels, shrimp, and fish. Spoon broth over the seafood. Garnish with additional parsley and fennel fronds and serve with grilled crostini and lemon wedges on the side.

To eat: place crostini on the side for dipping or lay a slice across the bowl and spoon seafood and broth onto it. Discard any unopened shells. Enjoy immediately.