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Gallery Seafood in Fennel Broth Credit: William Abranowicz Recipe Summary prep: 30 mins total: 55 mins Servings: 6

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional) 2 shallots, thinly sliced (1/2 cup) 2 cloves garlic, thinly sliced (1 tablespoon) Kosher salt 1 1/2 teaspoons smoked sweet paprika 1 1/2 teaspoons cumin seeds, crushed 1 1/2 teaspoons coriander seeds, crushed 1/2 cup dry vermouth 1/2 cup clam stock, such as Bar Harbor 24 small clams, such as littleneck and Manila 3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips 1 pound large head-on shrimp, or 3/4 pound large headless shrimp 1 can (15 ounces) white beans, such as cannellini, drained and rinsed 3 tablespoons fresh lemon juice Parsley leaves, for serving

Gallery Seafood in Fennel Broth Credit: William Abranowicz

Recipe Summary prep: 30 mins total: 55 mins Servings: 6

Seafood in Fennel Broth      Credit: William Abranowicz

Seafood in Fennel Broth

Credit: William Abranowicz

Seafood in Fennel Broth

Recipe Summary prep: 30 mins total: 55 mins Servings: 6

Recipe Summary

prep: 30 mins total: 55 mins

Servings: 6

prep: 30 mins

total: 55 mins

prep:

30 mins

total:

55 mins

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional) 2 shallots, thinly sliced (1/2 cup) 2 cloves garlic, thinly sliced (1 tablespoon) Kosher salt 1 1/2 teaspoons smoked sweet paprika 1 1/2 teaspoons cumin seeds, crushed 1 1/2 teaspoons coriander seeds, crushed 1/2 cup dry vermouth 1/2 cup clam stock, such as Bar Harbor 24 small clams, such as littleneck and Manila 3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips 1 pound large head-on shrimp, or 3/4 pound large headless shrimp 1 can (15 ounces) white beans, such as cannellini, drained and rinsed 3 tablespoons fresh lemon juice Parsley leaves, for serving

Directions

Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)

In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.

Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.

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All Reviews for Seafood in Fennel Broth

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All Reviews for Seafood in Fennel Broth

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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