Tomato, Fennel and Seafood Stew

Serves 6 to 8

Ingredients:

• 4 tablespoons olive oil
• 4 cloves garlic, peeled and smashed
• 2 onions, finely julienned
• 2 small fennel bulbs, trimmed and finely julienned
• 2 cups white wine
• 6 strips orange zest
• 2 cups orange juice
• 2 pound Yukon gold potatoes, cut into 11/2 to 2-inch sized pieces
• 2, 28-ounce cans whole peeled tomatoes, quartered, with juice
• 2 quarts seafood stock or clam juice
• 1 pound shrimp (21/25), peeled and deveined
• 1 pound cod, cut into 1-inch pieces
• 24 mussels, cleaned
• 2 bunches Italian parsley
• 2 to 4 tablespoons crème fraîche or sour cream
• 1 teaspoons lemon zest

Directions:

1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the garlic, onion, and fennel and sauté until just brown, 5 to 10 minutes.
2. Deglaze with wine and reduce slightly.
3. Add the orange juice, orange zest, potatoes, tomatoes with juice, and stock. Bring to a boil and simmer for about 30 minutes on medium-low heat.
4. Add the shrimp and fish, and simmer for 30 minutes.
5. Add the mussels; cover and steam until shells open, about 3 minutes. Discard any unopened shells.
6. To serve, ladle the stew into individual bowls. Put a little crème fraîche (or sour cream) on top, and garnish with parsley and lemon zest.