Fish and Fennel Stew With Garlic Croutons

Name: Fish and Fennel Stew With Garlic Croutons
Total time: 1 h 30 min
Yield: Four servings
Ingredients: 2 1 1/4-pound lobsters, steamed, liquid reserved; 2 cups white wine; 3 teaspoons olive oil; 4 large cloves garlic, peeled and minced; 2 cups stale French bread cut into 1-inch cubes; 1 small onion, peeled and finely chopped; 2 large fennel bulbs, trimmed and thinly sliced, green tops chopped; 1 teaspoon grated orange zest; 1 large jalapeno pepper, seeded and minced; 12 large shrimp, peeled and deveined; 12 sea scallops; 1 cod fillet, about 12 ounces, cut into 1-inch chunks; 1 1-pound halibut steak, trimmed of skin and cartilage, cut into 1-inch chunks; Salt and freshly ground pepper to taste

By Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:Four servings

21¼-pound lobsters, steamed, liquid reserved
2cups white wine
3teaspoons olive oil
4large cloves garlic, peeled and minced
2cups stale French bread cut into 1-inch cubes
1small onion, peeled and finely chopped
2large fennel bulbs, trimmed and thinly sliced, green tops chopped
1teaspoon grated orange zest
1large jalapeno pepper, seeded and minced
12large shrimp, peeled and deveined
12sea scallops
1cod fillet, about 12 ounces, cut into 1-inch chunks
11-pound halibut steak, trimmed of skin and cartilage, cut into 1-inch chunks
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Measure the lobster steaming liquid and add enough water to make 5 cups. Remove the meat from the lobsters, cut it into large pieces and set aside. Place the shells in a large pot with the steaming liquid and the wine. Simmer for 30 minutes and strain. Set aside.
Step 2
Meanwhile, preheat the oven to 375 degrees. Place 2 teaspoons of the olive oil in a small saucepan over low heat until hot. Stir in the garlic. Place the bread cubes in a bowl, add the olive oil and garlic and toss to coat. Place on a baking sheet and bake until crisp, about 10 minutes, turning once. Set aside.
Step 3
Heat the remaining olive oil in a large, wide pot over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and fennel, lower the heat, cover and cook, stirring often, for 20 minutes. Add the orange zest and jalapenos. Stir in the lobster broth and bring to a boil. Reduce to a simmer and cook until the fennel is tender, about 5 minutes.
Step 4
Add the shrimp, scallops, cod and halibut. Simmer gently until the fish is just cooked through, about 4 minutes. Stir in the lobster meat and season with salt and pepper to taste. Ladle the stew into 4 bowls and top with the croutons and fennel tops. Serve immediately.

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