Fish and Fennel Stew With Garlic Croutons

• 2 1 1/4-pound lobsters, steamed, liquid reserved
• 2 cups white wine
• 3 teaspoons olive oil
• 4 large cloves garlic, peeled and minced
• 2 cups stale French bread cut into 1-inch cubes
• 1 small onion, peeled and finely chopped
• 2 large fennel bulbs, trimmed and thinly sliced, green tops chopped
• 1 teaspoon grated orange zest
• 1 large jalapeno pepper, seeded and minced
• 12 large shrimp, peeled and deveined
• 12 sea scallops
• 1 cod fillet, about 12 ounces, cut into 1-inch chunks
• 1 1-pound halibut steak, trimmed of skin and cartilage, cut into 1-inch chunks
• Salt and freshly ground pepper to taste

1. Measure the lobster steaming liquid and add enough water to make 5 cups.
2. Remove the meat from the lobsters, cut it into large pieces and set aside.
3. Place the shells in a large pot with the steaming liquid and the wine.
4. Simmer for 30 minutes and strain.
5. Set aside.
6. Meanwhile, preheat the oven to 375 degrees.
7. Place 2 teaspoons of the olive oil in a small saucepan over low heat until hot.
8. Stir in the garlic.
9. Place the bread cubes in a bowl, add the olive oil and garlic and toss to coat.
10. Place on a baking sheet and bake until crisp, about 10 minutes, turning once.
11. Set aside.
12. Heat the remaining olive oil in a large, wide pot over medium heat.
13. Add the garlic and cook, stirring, for 20 seconds.
14. Add the onion and fennel, lower the heat, cover and cook, stirring often, for 20 minutes.
15. Add the orange zest and jalapenos.
16. Stir in the lobster broth and bring to a boil.
17. Reduce to a simmer and cook until the fennel is tender, about 5 minutes.
18. Add the shrimp, scallops, cod and halibut.
19. Simmer gently until the fish is just cooked through, about 4 minutes.
20. Stir in the lobster meat and season with salt and pepper to taste.
21. Ladle the stew into 4 bowls and top with the croutons and fennel tops.
22. Serve immediately.

lobsters, white wine, olive oil, garlic, bread, onion, fennel bulbs, orange zest, jalapeno pepper, shrimp, scallops, cod fillet, cartilage, salt

Taken from cooking.nytimes.com/recipes/4626 (may not work)