Equipment
Ingredients
Aromatics & Vegetables
- 30 ml olive oil
- 150 g fennel bulb, thinly sliced
- 100 g leek, cleaned and thinly sliced
- 3 garlic, minced
- 300 g baby potatoes, halved
- 200 g cherry tomatoes, whole
Broth Base
- 150 ml dry white wine
- 400 ml fish stock
- saffron threads
- 5 g fresh thyme, whole sprigs
Seafood
- 600 g red snapper fillets, cut into 4 equal portions
- 400 g littleneck clams, scrubbed
- 400 g mussels, scrubbed and debearded
Garnish
- 10 g fresh parsley, finely chopped
- 1 lemon, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 541 kcal
- Protein
- 63 g
- Carbohydrates
- 33 g
- Fat
- 14 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1175 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 115 mg
- Potassium
- 1857 mg
- Calcium
- 186 mg
- Iron
- 8.1 mg
- Magnesium
- 153 mg
- Phosphorus
- 848 mg
- Zinc
- 3.3 mg
- Vitamin A
- 240 mcg
- Vitamin C
- 54 mg
- Vitamin D
- 15.3 mcg
- Vitamin E
- 4.4 mg
- Vitamin K
- 83 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 28.5 mcg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.39 mg
- Niacin
- 4.8 mg
- Folate
- 100 mcg
- Water
- 537 g
- Alcohol
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Ensure the baking rack is positioned in the middle of the oven.
Heat the olive oil in a large oven-proof Dutch oven over medium heat. Add the sliced fennel and leeks. Cook until softened and translucent, about 8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Allow the liquid to reduce by half, about 3 minutes.
Stir in the fish stock, baby potatoes, saffron threads, and fresh thyme sprigs. Bring the mixture to a gentle simmer. Cook for 10 minutes to partially cook the potatoes and infuse the broth.
Season the snapper fillets lightly with salt and pepper. Arrange the fish, cherry tomatoes, clams, and mussels evenly in the bubbling broth, nestling them among the vegetables.
Transfer the uncovered Dutch oven to the preheated oven. Bake for 12 to 15 minutes, or until the fish reaches an internal temperature of 63°C/145°F and flakes easily, and all clam and mussel shells have opened wide.
Remove the pot from the oven. Discard the thyme sprigs. Scatter freshly chopped parsley over the dish and serve immediately with fresh lemon wedges on the side.
Chef's Notes
- Soak clams in cold salted water for 20 minutes before cooking to purge excess sand and grit.
- To maximize the saffron flavor, steep the threads in a tablespoon of warm water for 5 minutes before adding them to the broth.
- Ensure the snapper fillets are of even thickness so they cook at the same rate. Score the skin lightly with a sharp knife to prevent curling in the hot broth.
- Handling raw seafood requires care to prevent cross-contamination. Always wash hands, knives, and cutting boards thoroughly after preparing the fish and shellfish.
Storage
Refrigerator: 2 days — Store the fish and broth separately if possible to prevent overcooking upon reheating.
Reheating: Reheat gently on the stovetop over low heat until the broth is hot and the fish is just warmed through.
Troubleshooting
Clams or mussels remain closed after baking
Cause: The shellfish was dead before cooking, posing a food safety risk.
Fix: Cannot be fixed. Discard unopened shells immediately.
Prevention: Tap open shells firmly before cooking; discard any that do not close tightly.
Snapper is tough and rubbery
Cause: The fish was left in the oven too long or the fillets were cut too thin.
Fix: Flake the overcooked fish into the hot broth to rehydrate it slightly, but texture cannot be fully restored.
Prevention: Use thicker fillets or check the fish earlier in the baking process.
Cultural Context
This dish draws heavy inspiration from the coastal regions of Provence, France, echoing the principles of traditional seafood stews like Bouillabaisse. The use of anise-flavored fennel, bright white wine, and aromatic saffron reflects the quintessential Mediterranean flavor profile that defines Southern French cooking.
