Fisherman's Seafood Stew Recipe

Wash and halve fingerling potatoes. Trim and slice fennel thinly. Peel outer papery layers of cipollini onions and keep whole or halved if large. Slice peppers into 1/4" strips. Remove kale stems and tear leaves into bite-size pieces. Rinse mussels under cold water and discard any that remain open. Pat all seafood dry and keep refrigerated until use.

In a large heavy-bottomed pot or Dutch oven, heat 3 tbs olive oil and 1 tbs butter over medium heat until butter foams.

Add cipollini onions and cook, stirring occasionally, until edges are browned and softened, about 6–8 minutes.

Add sliced peppers and fennel and continue to cook 6 minutes, stirring, until vegetables begin to soften.

Stir in minced garlic and tomato paste and cook 1 minute until fragrant and the paste darkens slightly.

Deglaze the pot with the white wine, scraping up browned bits; simmer until wine reduces by about half, 2–3 minutes.

Add canned tomatoes with their juices, fish stock, bay leaf, thyme sprigs, smoked paprika, red pepper flakes, 1.5 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer.

Add the halved fingerling potatoes to the simmering broth. Partially cover and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

When potatoes are nearly tender (after about 10 minutes), stir in the kale and simmer 3–4 minutes until wilted but still bright green.

Add the firm white fish pieces first, nestling them into the broth. Simmer gently for 3–4 minutes.

Add the shrimp, mussels, and optional scallops, cover the pot, and cook until shrimp are opaque and mussels have opened, about 4–6 minutes. Discard any mussels that do not open.

Taste the broth and adjust seasoning with additional salt and pepper if needed. Remove and discard thyme stems and bay leaf.

While the seafood cooks, preheat the broiler (or toaster oven). Brush both sides of baguette slices lightly with 2 tbs olive oil and place on a baking sheet.

Broil until golden and crisp, about 1–2 minutes per side; watch carefully to avoid burning.

Make Quick Rouille (if using homemade)

In a small bowl, combine 3 tbs mayonnaise, 2 tbs roasted red pepper, 1 minced garlic clove, 1/2 tsp smoked paprika, the steeped saffron with its water, 1 tsp lemon juice, 0.25 tsp salt, and 1 tbs olive oil. Whisk until smooth. Adjust salt and lemon to taste.

Ladle hearty portions of stew into warmed bowls, ensuring each portion has fish, shrimp, mussels, potatoes, and kale.

Sprinkle chopped parsley over each bowl and drizzle a little extra-virgin olive oil if desired.

Serve with toasted baguette slices and a dollop of rouille on the side or spread on the toast. Encourage diners to spoon rouille into the broth or spread on crostini for each bite.