Orange Gremolata Seafood Stew (Print Version)

# Ingredients:

→ Optional Gremolata

01 - Chop half a bunch of parsley (about 2 ounces)
02 - Grate the orange peel from one orange
03 - 1/2 cup pitted olives, any mixture works
04 - 1 garlic clove, roughly chopped
05 - A half teaspoon of kosher salt
06 - Optional: A pinch of red pepper flakes (1/2 teaspoon)
07 - 2 tablespoons of good-quality olive oil

→ Seafood

08 - Scrub and rinse 1 pound of clams thoroughly
09 - Clean and remove beards from 1 pound mussels
10 - Cut 1 pound of firm white fish (like cod or halibut) into 1-inch cubes
11 - Peel and devein 1 pound of large shrimp

→ Stew Base Ingredients

12 - 1/4 cup extra-virgin olive oil for cooking
13 - 2 cups of diced onion (½-inch pieces) from 1 large onion
14 - 2 cups diced fennel (cut into ½-inch dice) from one bulb
15 - Mince 2 cloves garlic
16 - 1 jar (12 ounces) roasted red peppers, drained and roughly cut
17 - 2 teaspoons each of dried oregano and thyme
18 - 1 ¼ cup dry white wine of your choice
19 - 1 big 28-ounce can whole tomatoes, undrained
20 - 1 ¼ cup of seafood stock
21 - A pinch of kosher salt, adjust to your liking

→ Serving

22 - Toasted sourdough slices (optional)

# Instructions:

01 - Combine parsley, orange zest, olives, garlic, salt, and red pepper flakes (if desired) in a food processor. Pulse until finely chopped. Drizzle in the olive oil and process just until blended. Let it sit out while you work on the main dish.
02 - Pour 2 cups of water into a large pot fitted with a steamer basket, then bring to a boil. Lower the heat, then place clams and mussels inside. Cover and steam until they open (about 5–8 minutes). Remove shellfish immediately, discarding any that stay closed. Keep the flavorful steaming liquid (you’ll need around 2 cups).
03 - Heat olive oil in a Dutch oven over medium flame. Toss in onions, fennel, and a bit of salt. Stir until onions become soft and transparent (about 8–10 minutes). Then add the garlic, roasted peppers, oregano, and thyme. Let the mixture cook until the garlic smells nice, and the veggies aren't watery anymore.
04 - Pour in white wine and use a spoon to scrape up any stuck bits from the pot. Turn up the heat to get it bubbling, then give it 5 minutes to reduce. Add the canned tomatoes, breaking them up as they go in, along with their juices. Combine with seafood stock and the reserved shellfish liquid. Keep it on a gentle simmer, uncovered, for about 20 minutes. Season with salt as needed.
05 - Gently place shrimp and whitefish into your pot. Let things come back to a simmer, cover it up, and cook for around 2–3 minutes until the shrimp turn pink and curl, and the fish flakes easily.
06 - Turn off the heat and toss the steamed clams and mussels into the pot. Check your flavors and make any adjustments. Spoon into bowls, adding gremolata on top if you'd like.

# Notes:

01 - The parsley and orange topping is optional but gives a bright citrus kick that pairs perfectly
02 - Always go for the freshest seafood available - extra crab or lobster would be delicious too
03 - You can swap any firm white fish for the halibut or cod mentioned

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