Feast of the Five Fishes

August 22, 2017

SAUTE:
6 oz. bulk Italian sausage
2 strips thick-sliced bacon, diced
Sauté sausage and bacon in a large pot over medium heat until bacon is crisp, 8-10 minutes. Transfer to a paper towel-lined plate and set aside.

SAUTE; SWEAT:
1 lb. red potatoes, quartered
1 cup onion, diced
1 cup fresh fennel, chopped
1 T. garlic, minced
½ t. ground fennel seed
¼ t. anchovy paste (optional)
¼ t. red pepper flakes
Sauté potatoes in drippings over medium high heat until golden, 5-7 minutes. Reduce heat to medium-low, add onion, fennel, garlic, fennel seed, anchovy paste, and pepper flakes. Cover and sweat until onion and fennel soften, 5 minutes.
DEGLAZE WITH; ADD AND SIMMER:
1 cup dry white wine
2  cups chicken broth
1 can diced tomatoes in juice (28 oz.)
1 cup clam juice
2 t. minced fresh thyme
2 bay leaves
Reserved sausage and bacon
Deglaze with wine. Add broth, tomatoes, clam juice, thyme, bay leaves, and reserved sausage and bacon. Bring to a simmer and cook 20 minutes, or until potatoes are tender.

ADD:
12 oz. fresh halibut, cut into 1” cubes
12 littleneck clams, cleaned
8 oz. large shrimp, peeled, deveined, with tail left on
8 oz. mussels , cleaned, debearded
Add halibut and clams. Reduce heat to low, cover, and poach 10 minutes. Place the mussels and shrimp but don’t stir (it breaks up the pieces of halibut). Cover and simmer until shrimp are pink and mussels open, about 5 minutes. Garnish with parsley and lemon zest. Serve with crusty bread.

GARNISH WITH; SERVE WITH;
Chopped fresh parsley
Minced lemon zest
Crusty French Bread

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