ingredients
- 1 1/2 pounds white fleshed fish fillets (such as cod, monkfish, snapper), cut into 2″ pieces
- 2 cans (14.5 ounces each) reduced sodium-chicken broth plus 1 can water
- Salt and pepper
- 1/4 cup chopped fresh parsley
- 3 2″ x 1/2″ orange peel strips
- 1 pound medium shrimp, shelled
- 1 garlic clove, thinly sliced
- 20 mussels, well washed, beards pulled off
- 2 celery stalks, chopped
- 1/2 small fennel bulb, chopped
- 1/2 small onion, chopped
- 1/2 teaspoon fennel seeds
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried tarragon
- 2 tablespoons tomato paste
prperation
Heat oil in a large saucepot over medium heat. Cook onion, fennel, and celery 5 minutes, until softened. Add garlic and cook 1 minute more. Add chicken stock, water, tomato paste, orange peel, tarragon, and fennel seeds to the saucepot; bring to a boil. Reduce heat and add mussels, cover and cook covered 10 minutes. Add fish fillets; cook 5 minutes more. Stir in shrimp; cook 35 minutes. Season to taste with salt and freshly ground black pepper. Discard any unopened mussels. Divide in bowls; garnish each serving with some parsley.
