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Citrus-Char Seafood Stew with Fennel & Olives

A spoon of fennel-yuzu gremolata at the table finishes the bowl with green brightness and a little olive-oil gloss.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

Fennel

  • 1 large fennel bulb 12 oz trimmed, fronds reserved
  • Half cut into 1/2-inch wedges; half thinly sliced
  • 2 teaspoons fennel seeds toasted and crushed

Citrus

  • 2 blood oranges halved crosswise
  • Zest of 1 bergamot OR 2 Meyer lemons
  • 2-3 tablespoons yuzu juice
  • 1-2 tablespoons lemon juice
  • Optional: 1 teaspoon yuzu zest

Base

  • 3 tablespoons olive oil divided
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic minced, divided
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 can 28 oz crushed San Marzano tomatoes
  • 3 cups seafood stock
  • Pinch saffron bloomed in 2 tablespoons warm stock
  • 1 bay leaf salt, pepper
  • Optional: red pepper flakes or yuzu kosho

Olives & Briny Notes

  • 2/3 cup Castelvetrano olives halved
  • Optional: 1 tablespoon capers

Seafood

  • 1 1/4 pounds firm white fish cubed
  • 12 ounces shrimp and/or scallops
  • Optional: 1 pound mussels/clams

Fennel-Yuzu Gremolata

  • 3 tablespoons minced fennel fronds
  • 1 teaspoon yuzu zest
  • 1 small garlic clove microplaned
  • 2-3 tablespoons olive oil
  • Pinch flaky salt

To Finish

  • 2 tablespoons cold butter optional
  • Flaky salt

Instructions
 

  • CHAR BLOOD ORANGES (STAGE 1): Heat dry cast-iron skillet over medium-high. Place 2 orange halves cut-side down; char 12-15 minutes until mostly black. Cool, juice, and strain seeds. Should taste like roasted marmalade.
  • BUILD AROMATIC FENNEL BASE (STAGE 2): In Dutch oven, heat 2 tablespoons olive oil over medium. Add fennel wedges cut-side down; cook 5-6 minutes until golden, flip 3-4 minutes. Remove. Add 1 tablespoon oil, sliced fennel, 1 sliced onion, pinch salt. Cook 8-10 minutes. Stir in lemon-family zest and 2 teaspoons crushed fennel seeds; cook 30 seconds. Add 3 cloves garlic; cook 30 seconds.
  • BUILD TOMATO-CITRUS BASE: Stir in 2 tablespoons tomato paste; cook 2 minutes. Add 1 cup wine; simmer hard 3-4 minutes until reduced by half. Add crushed tomatoes, 2 1/2 cups stock, charred orange juice, bay leaf, bloomed saffron, salt, pepper. Simmer 10 minutes.
  • ADD COMPLEXITY: Return caramelized fennel wedges. Add 2/3 cup olives (and capers if using). Simmer 5 minutes. Taste and adjust.
  • STAGE SEAFOOD: If using shellfish, add first, cover, steam 4-5 minutes. Reduce to barest simmer. Nestle 1 1/4 pounds fish, cover, cook 4-5 minutes. Add 12 ounces shrimp/scallops, cover, cook 2-3 minutes.
  • FINISH WITH YUZU (STAGE 3): Remove from heat. Let stand 1 minute. Whisk in 2 tablespoons cold butter. Stir in 2-3 tablespoons yuzu juice 1 tablespoon at a time, tasting. Stop when broth smells brighter. Adjust salt.
  • SERVE: Spoon into bowls. Top with 1-2 teaspoons gremolata and pinch flaky salt.

SERVE WITH

  • Grilled sourdough, plain rice, or creamy polenta.

Notes

Make-Ahead: Build base through step 4. Refrigerate up to 2 days. Rewarm and stage seafood just before serving.
Char Guardrail: If orange char smells acrid, you went too far. Aim for sweet-smoky.
Keyword Citrus, Seafood, Soups & Stews