Equipment
Ingredients
Aromatics and Broth Base
- 30 ml olive oil, liquid
- 1 fennel bulb, trimmed and thinly sliced
- 1 yellow onion, peeled and finely diced
- 4 garlic, peeled and thinly sliced
- 120 ml dry white wine
- 700 ml fish stock
- 400 g canned crushed tomatoes, pureed with juice
- ½ g saffron threads, crushed
- 2 g orange zest, finely grated
- 5 g fine sea salt
- 1 g ground black pepper
- ½ g crushed red pepper flakes
Seafood
- 400 g atlantic cod fillets, skinless, boneless, cut into 4 cm chunks
- 340 g shrimp, raw, peeled, deveined, tail-on
- 250 g sea scallops, raw, side muscles removed
Garnish
- 15 g fresh flat-leaf parsley, finely chopped
- 5 g reserved fennel fronds, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
Only basic nutrition values are available for this recipe. More detailed nutrient data is incomplete.
- Calories
- 378 kcal
- Protein
- 49 g
- Carbohydrates
- 19 g
- Fat
- 10 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, cut the cod into 4 cm pieces, then pat the cod, shrimp, and sea scallops thoroughly dry with paper towels to ensure clean flavor infusion.
In a small bowl, combine crushed saffron threads with 30 ml of warm fish stock, letting it steep for 10 minutes to bloom the saffron color and aroma.
Place the Dutch oven over medium heat at 175°C (350°F) and add 30 ml of olive oil, allowing it to heat until shimmering.
Add the sliced fennel bulb and diced yellow onion to the Dutch oven, sautéing for 6 minutes while stirring with a wooden spoon until translucent and tender.
Add the sliced garlic, fine sea salt, black pepper, and crushed red pepper flakes to the Dutch oven, stirring continuously for 1 minute until fragrant.
Pour in the dry white wine to deglaze the Dutch oven, stirring and scraping up any browned bits from the pot base with the wooden spoon, and boil for 2 minutes.
Pour the crushed canned tomatoes, remaining 670 ml fish stock, bloomed saffron liquid, and orange zest into the Dutch oven, stirring well, and bring to a gentle simmer at 90°C (194°F) for 15 minutes.
Gently place the cod chunks into the simmering broth, keeping the heat at 85°C (185°F), and poach undisturbed for 3 minutes.
Add the shrimp and sea scallops to the Dutch oven, submerging them gently beneath the broth, and poach for 4 minutes until the cod reaches an internal temperature of 63°C (145°F), the shrimp are pink, and scallops turn opaque and pearly white.
Remove the Dutch oven from the heat source and scatter chopped fresh flat-leaf parsley and fennel fronds evenly across the stew.
Use a ladle to divide the seafood and aromatic broth evenly among four warmed shallow bowls, serving immediately.
Chef's Notes
- Thoroughly blotting raw cod, scallops, and shrimp with paper towels removes moisture that would dilute the broth concentration.
- Steeping saffron threads in warm stock before cooking extracts the crocin pigments far more effectively than adding them dry to boiling liquid.
- Save the leafy fennel tops when prepping; their mild licorice aroma adds an essential pop of fresh color and herbal finish right before serving.
- A wide, shallow Dutch oven provides enough surface area for all seafood pieces to poach in a single layer without crushing one another.
Storage
Refrigerator: 2 days — Promptly cool leftovers in shallow, airtight containers within 2 hours of cooking; store below 4°C (40°F).
Reheating: Reheat gently in a saucepan over medium-low heat until steaming and the internal temperature reaches at least 74°C (165°F), stirring carefully to keep fish pieces intact.
Troubleshooting
Cod chunks break apart and disperse into shreds throughout the broth
Cause: The broth was boiled too vigorously or stirred roughly after adding the fish
Fix: Cannot reassemble broken fish, but the flavor remains excellent; serve as a rustic chowder-style stew
Prevention: Maintain a gentle poach below boiling temperature and swirl the pot gently rather than stirring with utensils
Scallops or shrimp have become tough and rubbery
Cause: Seafood was poached beyond the recommended 4 minutes or sat in hot broth off the heat
Fix: Cannot be fixed; ladle extra broth over each portion to provide moisture
Prevention: Remove the stew from the heat source promptly as soon as scallops turn opaque and shrimp curl into loose C-shapes
Broth tastes sharp, flat, or excessively acidic
Cause: The canned tomatoes had high acidity or the wine was not sufficiently reduced during deglazing
Fix: Stir in an extra 1 g of fine sea salt and 15 ml of warm fish stock or a tiny pinch of sugar to balance acidity
Prevention: Boil the deglazing wine down by half before adding liquids, and allow the tomato base to simmer a full 15 minutes
Cultural Context
Originating along the sun-drenched coastlines of Provence and Catalonia, seafood stews were devised by Mediterranean fishermen who combined their daily ocean haul with local olive oil, fennel, garlic, and wild herbs. Infusing the cooking liquor with saffron reflects historical trade routes that brought exotic spices to Mediterranean harbors, transforming humble dockside cauldrons into revered culinary staples. This stew emphasizes clean poaching methods and vibrant citrus-accented broths, offering hearty comfort without the heavy saturated fats of cream-based winter soups.
