Total Time
45mins
Prep 15 mins
Cook 30 mins

serve this in deep bowls with french bread to sop up the sauce. this posted by request, courtesy of le creuset-and i highly recommend their cookware!

Ingredients Nutrition

Directions

  1. in a large dutch oven heat oil.
  2. add sausage, cook turning until brown, about 8 minutes.
  3. remove and cut sausage into 1" pieces.
  4. add fennel and onions, cook until tender about 8-10 minutes.
  5. return sausage to pan, add stock, tomatoes, zest and bring to a boil.
  6. reduce heat to low and simmer 10 minutes.
  7. add sea bass, stir, cover, and cook 3 minutes.
  8. add shrimp and mussels, cover and cook until shrimp is pink and mussels open, 5 minutes more.
  9. discard mussels that don't open.
  10. garnish with fennel fronds.
Most Helpful

5 5

I made this for New Years Day and it was incredible. Our friends are asking for it to be our new food tradition.

5 5

I started this recipe by cutting it in half. I did with all the seafood but the rest was left as directed.The chorizo I sliced before cooking added the onions and fennel right to it. I did have to add 2 cloves of garlic, a hefty pinch of saffron and a pinch of habanaro pepper powder. I also used fresh chopped tomatoes in place of the canned. I enjoyed the way hints of the zest came through. Very Good!