Fish and Seafood Stew

This heady stew is in the tradition of Italian Christmas Eve but borrows flavors from around the Mediterranean.


  • 4 tsp Extra virgin olive oil
  • 1 lb Large shrimp (21-25 per pound), peeled and de-veined
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 medium Medium onion, Chopped
  • 1 large Large fennel bulb, cored, quartered and sliced
  • 8 cloves Garlic, sliced
  • 1 tbsp Fresh oregano, chopped
  • 1 tsp Dried basil
  • 1/4 tsp Saffron thread, crushed
  • 1/2 cup Dry vermouth
  • 3 cups Water
  • 1 (14.5 ounce can) Petite tomatoes, diced
  • 24 Little neck clams, scrubbed
  • 24 Mussels, scrubbed, beards removed
  • 4 cup Seafood broth or clam juice
  • 1 lb Codfish fillet, cut into 1 1/2-inch pieces
  • 3 tbsp Fresh parsley, chopped


  1. Heat 2 tbsp oil in stock pot over medium-high heat. Sprinkle shrimp with 1/4 tsp salt 1/8 tsp pepper. Add half to the pot and cook until lightly browned, 1 minute per side; transfer to a large bowl. Add remaining shrimp to pot and repeat. Add remaining 2 tbsp oil to pot and add onion, fennel, garlic, oregano, basil, and saffron; cook, stirring occasionally, until starting to soften, 4-5 minutes. Pour in the vermouth, bring to a boil and cook 1 minute. Add 1 cup water and tomatoes. Return to a boil, add the clams, cover and cook until clams open, 5-6 minutes. Transfer clams to bowl with shrimp. Add mussels to the pot, cover and cook until open, 2-3 minutes; transfer to bowl with shrimp.
  2. Pour remaining 2 cups water and broth into pot; bring to a boil, reduce heat to medium and simmer 10 minutes. Add codfish, remaining 1/4 tsp salt, and 1/8 tsp pepper; gently cook 2-3 minutes until cod is nearly cooked through. Stir in parsley, then return shrimp, clams, and mussels to pot. Increase heat to medium high and cook until hot, 2 minutes. Serve.