seafood stew

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!

• Ready In: 45 mins
• Serves: 10

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  lb chorizo sausage
• 2  fennel bulbs, thinly sliced crosswise,fronds reserved
• 1  large onion, sliced
• 4  cups  chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1  orange, zest of
• 2  lbs  sea bass, cut into 2-inch pieces
• 2  lbs shrimp, peeled and deveined
• 2  lbs mussels, scrubbed and debearded

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.