French · Dinner
Mixed Fish Stew (Gluten-Free)
White fish, shrimp and mussels simmer in a saffron-tinted tomato and fennel broth finished with garlic and a squeeze of orange, French Mediterranean style. Gluten-free toasted rice croutons and a lemony aioli stand in for the traditional bread and rouille, keeping the stew's silky, briny character intact.
$10
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
492Calories
39.8gProtein
23.1gFat
27.2gCarbs
8.4gSugar
4.1gFiber
1341mgSodium
253mgChol
3.9gSat Fat
1089mgPotassium
128mgCalcium
3.9mgIron
4.5mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the fish fillet into chunks, peel and devein the shrimp, scrub the mussels under cold water, and thinly slice the fennel and mince the garlic.
2
Sweat
Warm the oil in a medium pot over medium heat and cook the onion, fennel and garlic 5 minutes until soft and translucent.
3
Bloom
Stir the saffron into the pot and cook 30 seconds over medium heat until fragrant and golden.
4
Deglaze
Pour the wine into the pot over medium-high heat and reduce 1 minute, scraping up any browned bits, until the liquid halves.
5
Simmer
Add the crushed tomato, fish stock, orange zest, juice and tamari; simmer over medium heat 8 minutes until the broth turns deep orange-red.
6
Poach
Lower heat to medium-low, add the fish and mussels, cover and poach 5 minutes until mussel shells open; discard any unopened.
7
Poach
Add the shrimp and cook uncovered over medium-low heat 2 to 3 minutes until pink and opaque.
8
Toast
Toast the bread slice in a dry skillet over medium heat 2 minutes per side until golden and crisp.
9
Whisk
In a small bowl, whisk the mayonnaise with lemon juice and cayenne until smooth.
10
Plate
Ladle the stew into a bowl, spread the aioli on the toasted bread, float it on top and scatter the parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g white fish fillet
- 4.2 oz120g shrimp
- 88 mussels, scrubbed and debearded (about 2.6 oz/75g)
- 11 fennel bulb
- 4 cloves4 cloves garlic
- 22 small pinch saffron threads
- 11 onion
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomato
- 2/3 cup160ml fish stock
- 4 tbsp4 tbsp dry white wine
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp orange zest
- 1 tbsp1 tbsp orange juice
- 2 tsp2 tsp gluten-free tamari
- salt, to taste
- black pepper, to taste
- 2 slice2 slice gluten-free bread
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp lemon juice
- 1/4 tsp1/4 tsp cayenne
- 2 tsp2 tsp parsley
