Seafood, Tomato and Fennel Stew

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 small fennel bulbhalved, cored and thinly sliced
• 2 garlic cloves, crushed
• Salt
• 1 cup white wine
• 1/2 pound small fingerling potatoes, thinly sliced
• One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• 1 quart clam juice
• 1/2 cup fresh orange juice
• 2 strips of orange zest
• 1/2 pound shelled and deveined large shrimp
• 1/2 pound skinless cod fillet, cut into 2-inch chunks
• 1/2 pound mussels, scrubbed
• 1/4 cup chopped flat-leaf parsley
• 4 teaspoons creme fraiche

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering.
2. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes.
3. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.
4. Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.
5. Add the shrimp and cod and cook until almost white throughout, about 3 minutes.
6. Add the mussels, cover and cook until they open, about 3 minutes.
7. Discard any unopened mussels and the orange zest.
8. Season with salt.
9. Ladle the stew into bowls, top with the parsley and creme fraiche and serve immediately.

olive oil, onion, fennel bulbhalved, garlic, salt, white wine, potatoes, tomatoes, clam juice, orange juice, orange zest, shrimp, cod fillet, mussels, flatleaf, creme fraiche

Taken from www.foodandwine.com/recipes/seafood-tomato-and-fennel-stew (may not work)