My favorite kind of home cooked dinner, is cooked in one pot, and served in a bowl, preferably, with no utensils. This humble pot of alimental goodness is bursting with nourishment from sea and land with flavors from far and close coming together in perfect unison. 

The subtle broth that Seafood lends is accented beautifully by the Tomato bursting with flavor. The Saffron, Fennel and Dill settle in swimmingly. The fiery Red Chili makes you want to shout ‘Ay Caramba’! Well, me anyway.

Monkfish also goes very well in this Stew; it can be substituted for any of the below or added to the mix.

Pick Mussels that are closed and keep them on ice until you get home, in an open bag, so they can breathe. Once home, refrigerate. Before use, soak in a pot of cold Water with a bit of Sea Salt for 15 minutes. Rinse under cold Water and cook immediately. Discard any cracked or open Mussels. Once cooked, all the Mussels should open. Discard any that remain closed. 

Organic Ingredients: Serves 6

• 2 Fillets Wild Salmon, chopped into 2" by 2" squares, skin removed

• 2 Fillets Wild Halibut/Cod, chopped into 2" by 2" squares, skin removed

• 12 Shrimp, cooked or raw, tail on

• 12 Mussels, washed/soaked and ready to use

• 4 Medium Tomatoes 

• 1 Bulb Fennel, washed and chopped small (please watch this video)

• 1 Shallot, peeled & finely diced

• 4 Cloves, Garlic, peeled & grated or crushed in a pestle and mortar

• 1 Thumbs worth fresh Ginger, peeled & grated

• 1 Tsp. Saffron

• Olive Oil for Sautéing 

• 2 Cups Drinking Water 

• 1 Cup White Wine

• 2 Cups fresh Parsley, de stemmed and chopped 

• 1/4 Cup fresh Dill, washed and de stemmed

• Thinly Sliced Red Chilies (for garnish, for adults and young warriors)

• Cracked Black Pepper, to taste 

• Celtic Sea Salt, to taste

Method

Sauté Shallot in Olive Oil on medium heat until translucent. Add Fennel, Garlic and Ginger and cook for a further 3 minutes. Add Water, Tomatoes and a good amount of Sea Salt and bring to a boil.

Cover and reduce heat to a low-medium simmer.  Cook for about 30 minutes crushing the Tomatoes with your wooden spoon once or twice to better integrate into the Broth. Remove Tomato Skin using kitchen tongs and discard.

Add Saffron and watch the Stew take on a beautiful golden-yellow hue. Taste, add Salt & Pepper.

Add Parsley, Dill and your cup of White Wine. Turn heat to high, and keep on a rolling boil for one minute, allowing the Wine to dissipate. Add Mussels and quickly cover. Keeping heat on high, leave to steam for five minutes.

Add in Salmon, Shrimp & Halibut/Cod and cover; cook for 4 minutes more. Remove from heat. Discard any Mussels that haven’t opened. Season with Salt, Pepper and fresh Lemon Juice.  Serve with fresh Parsley, and thinly sliced Red Chili (for grown ups). Serve with Baguette or a soup spoon. 

Related Recipes:

1. Persian Meat & Potato Stew