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.
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.