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A panoply of fresh fish and shellfish give this stew its wow-inducing flavor. The recipe comes from chef Todd English.

  • servings: 10


For serving

  • Rouille
  • 6 slices baguette
  • Olive oil
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons freshly grated orange zest
  • Chopped fresh flat-leaf parsley, for garnish

For the broth

  • 5 pounds red snapper, monkfish, or striped bass bones, heads removed
  • 2 cups tomato paste
  • 1/2 cup olive oil
  • Coarse salt and freshly ground black pepper
  • 6 carrots, sliced 1/4-inch thick on the bias
  • 2 fennel bulbs, sliced 1/4-inch thick on the bias
  • 1 bunch celery, sliced 1/4-inch thick on the bias
  • 2 onions, sliced
  • 3 leeks, white parts only, sliced
  • 6 cloves garlic, sliced
  • 2 tablespoons fresh saffron
  • 1 cup plus 2 tablespoons Pernod
  • 16 cups Homemade Fish Stock
  • 1 (750 mL) bottle white wine, such as Chardonnay
  • 2 cups canned crushed tomatoes

For the seafood

  • 12 jumbo shrimp
  • 12 (2-ounce) monkfish pieces
  • 12 (2-ounce) striped bass pieces
  • 1 (1 1/2-pound) cuttlefish, cleaned
  • 3 cups extra-virgin olive oil
  • 2 oranges, halved and sliced
  • 2 red onions, thinly sliced
  • 1 cup chopped green fennel fronds
  • 2 cups olive oil
  • 2 cups finely chopped carrots
  • 2 cups finely chopped celery
  • 2 cups finely chopped fennel
  • 1 tablespoon saffron
  • 2 pounds mussels, scrubbed and debearded
  • 2 pounds cockle clams
  • 1 cup Pernod


  1. Step 1

    Make the Broth: Preheat oven to 425 degrees. Rub fish bones with tomato paste and place on a large baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper. Transfer to oven and roast until dark brown, about 15 minutes.

  2. Step 2

    Divide carrots, fennel, celery, onions, leeks, and garlic evenly between two baking sheets; drizzle with remaining 1/4 cup olive oil and season with salt and pepper. Transfer to oven and roast until dark brown,15 to 20 minutes.

  3. Step 3

    Sprinkle saffron over vegetables and transfer to a large stockpot along with roasted bones. Divide Pernod evenly between the vegetables' baking sheets and deglaze; pour into stockpot. Add stock, wine, and crushed tomatoes; season with salt and pepper. Bring to a simmer and let cook for 1 hour.

  4. Step 4

    Working in batches, transfer liquid and bones to the jar of a blender; blend until smooth. Set a fine mesh strainer over a large saucepan; strain broth into saucepan; discard solids. Remove 4 cups of broth and set aside.

  5. Step 5

    Make the Seafood: Place shrimp, monkfish, bass, and cuttlefish in a large bowl. Add extra-virgin olive oil, orange slices, onions, and fennel fronds; toss to combine. Transfer to refrigerator and let marinate for 3 hours.

  6. Step 6

    Heat a large skillet with olive oil over medium-high heat. Drain marinade from seafood and add to skillet; cook, turning, until browned, about 1 minute per side. Remove from skillet. Cut cuttlefish into 1/4-inch-thick slices; set all fish aside.

  7. Step 7

    Add carrot, celery, fennel, and saffron to skillet; cook, stirring, until browned, 4 to 5 minutes. Remove from heat and carefully add Pernod. Return to heat and cook until liquid has evaporated slightly, about 1 minute. Transfer to a large Dutch-oven over medium-high heat. Add mussels and clams; cover and cook until mussels and clams open, about 10 minutes. Add reserved 4 cups broth and reserved fish; let simmer about 10 minutes.

  8. Step 8

    For Serving: Meanwhile, reheat remaining broth over medium heat. Add 1 cup of rouille and using an immersion blender, blend to combine.

  9. Step 9

    Preheat a grill pan over medium-high heat. Drizzle baguette slices with olive oil and season with salt and pepper. Place on grill and cook, turning once, until bread is crisp and grill marks appear, about 2 minutes per side. Top each bread slice with 1 tablespoon rouille; set aside.

  10. Step 10

    Divide fish mixture evenly between six large bowls; ladle over heated broth mixture. Top with grilled bread and garnish with orange zest and chopped parsley.

The Martha Stewart Show, September 2010