This is a dish my father made frequently during the holidays. The fish should be very fresh but frozen is also acceptable if you don’t have a local fresh fish market. The broth is very delicate and bright, the fish is very healthy.
1 large leek, julienned, white portion only
1 can diced tomatoes
3 cloves of garlic, minced
1 T finely chopped fresh fennel
2 T tomato paste
1 t orange zest
1/8 t celery seed or fennel seed
3 T chopped Italian parsley
1 t freshly ground pepper
2 t salt
1 lemon, juice of
2 T coconut oil
2 lbs very fresh fish and shell fish, any combination of flounder, sea perch, scallops, shrimp, muscles, clams, lobster
4 cups fresh fish fumet (fish stock): recipe follows
1 small sweet onion, chopped
1 t saffron
- Add coconut oil to a stock pot and heat over med-high heat until shimmering. Add onions and leeks and sauté until the onions begin to caramelize.
- Add garlic and cook for 1-2 minutes.
- If using scallops, add to the pan and sear.
- Add tomatoes, fennel, saffron, 2 fresh bay leaves, orange zest, tomato paste, fennel or celery seed, salt, and pepper.
- Add fish fumet and allow to simmer for 15 minutes to let flavors meld.
- Increase heat to medium and add fish, adding shrimp last, about 2 mins before ready to serve.
- When shrimp are pink and just opaque, remove from heat, add lemon juice, top with parsley, and serve in warmed bowls with a crusty French bread.