Seafood Stew

• 2 tablespoons extra virgin olive oil
• 1 lb chorizo sausage
• 2 fennel bulbs, thinly sliced crosswise,fronds reserved
• 1 large onion, sliced
• 4 cups chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1 orange, zest of
• 2 lbs sea bass, cut into 2-inch pieces
• 2 lbs shrimp, peeled and deveined
• 2 lbs mussels, scrubbed and debearded

1. in a large dutch oven heat oil.
2. add sausage, cook turning until brown, about 8 minutes.
3. remove and cut sausage into 1" pieces.
4. add fennel and onions, cook until tender about 8-10 minutes.
5. return sausage to pan, add stock, tomatoes, zest and bring to a boil.
6. reduce heat to low and simmer 10 minutes.
7. add sea bass, stir, cover, and cook 3 minutes.
8. add shrimp and mussels, cover and cook until shrimp is pink and mussels open, 5 minutes more.
9. discard mussels that don't open.
10. garnish with fennel fronds.

extra virgin olive oil, chorizo sausage, fennel bulbs, onion, chicken stock, tomatoes, orange, bass, shrimp, mussels

Taken from www.food.com/recipe/seafood-stew-83088 (may not work)