Fresh ingredients:
2 lbs of seafood (alaskan cod cut in pieces, bay scallops, calamari)
1 yellow onion (chopped)
1 fennel bulb (chopped)
1 lemon (peel + juice only)
2 lbs of roma tomatoes, chopped
2 lbs of roma tomatoes, chopped
4 cloves garlic (smashed)
optional: yukon gold potatoes (chopped)
Pantry ingredients:
optional: yukon gold potatoes (chopped)
Pantry ingredients:
1 bay leaf
2 dried red chile peppers (stems removed and ground)
4 saffron threads
ground black pepper
2 cups white wine
olive oil
optional: 1 anchovy filet
2 dried red chile peppers (stems removed and ground)
4 saffron threads
ground black pepper
2 cups white wine
olive oil
optional: 1 anchovy filet
Serve with:
1 loaf sourdough bread
Cook:
Saute onion, fennel bulb, lemon peel, bay leaf, garlic, chile peppers, ground pepper, saffron for 10 minutes in olive oil.
Deglaze with wine.
Add potatoes, tomatoes and water to cover. If not adding anchovy, add Maldon salt.
Simmer 10 minutes.
Saute onion, fennel bulb, lemon peel, bay leaf, garlic, chile peppers, ground pepper, saffron for 10 minutes in olive oil.
Deglaze with wine.
Add potatoes, tomatoes and water to cover. If not adding anchovy, add Maldon salt.
Simmer 10 minutes.
Add fish and simmer covered for 10-12 minutes. Add bay scallops + calamari and simmer uncovered for 2 minutes or less.
Only cook fish for total of 7 minutes. Increase cooking time of potatoes/tomatoes by 5 minutes.
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