When I went to pick up these ingredients...there was a drug bust occurring at my grocery store.
SEO best practices tell you that you should ensure that the first few sentences of any website post accurately describe the theme of the page. I can say this with confidence because my full time job is for an SEO Firm. But come, on, when you're witnessing a drug bust while holding a bag of mussels, that is excitement. Aside from my small town drama, the days have actually been showing a glimpse of the fact that Summer may be ending. Last week, my windows were fogging because of how humid it is. But this week, there has almost...almost...been a bit of crispness in the air. Believe me, you know it has been hot outside when you cite 83 degree weather as being crisp.
Lately, I have been obsessed with ground chorizo. I used it my most recent mussels post and you bet I'm using it again for this seafood stew, which happens to feature mussels yet again. You wouldn't believe how much flavor it brings to the broth and I am not just saying that! Another crucial element is the fennel. Let's be real, you never really use a whole head of fennel. I had some left in my freezer and I had no idea what to do with it. It worked perfectly with this soup. Even though fennel can taste a bit like licorice, it blends with all of the flavors to create an amazing taste. Turns out fennel is used quite often with seafood in many Spanish recipes. I have also been obsessed with zucchini so I threw it in. Totally optional but it does add in a nice vegetable component. They say those that practice the Mediterranean diet live the longest, so here's to you healthy folk. Dive in!
Lately, I have been obsessed with ground chorizo. I used it my most recent mussels post and you bet I'm using it again for this seafood stew, which happens to feature mussels yet again. You wouldn't believe how much flavor it brings to the broth and I am not just saying that! Another crucial element is the fennel. Let's be real, you never really use a whole head of fennel. I had some left in my freezer and I had no idea what to do with it. It worked perfectly with this soup. Even though fennel can taste a bit like licorice, it blends with all of the flavors to create an amazing taste. Turns out fennel is used quite often with seafood in many Spanish recipes. I have also been obsessed with zucchini so I threw it in. Totally optional but it does add in a nice vegetable component. They say those that practice the Mediterranean diet live the longest, so here's to you healthy folk. Dive in!
Ingredients:
8 oz ground chorizo
2 cups diced fennel
1 lb shrimp peeled and deveined
8 oz fresh cod
1 1b mussels
2 cups diced fennel
2 tbs tomato paste
2 cups diced fresh tomatoes (1 8oz can diced tomatoes)
1 tsp dried oregano
1 cup white wine
4 cups chicken stock
1 tbs smoked paprika
1 cup diced zucchini
salt and pepper
loaf of bread (optional, for serving)
In a large sized skillet brown chorizo until mostly cooked through, roughly 4 - 5 minutes. Remove from pan and pour out the fat. Over medium heat add in fennel and cook until softened for about 5 minutes. Push the diced fennel to the sides and add in tomato paste to the center of the pan. Toast for 30 seconds on each side and then stir the paste into the fennel. Add in wine and chicken stock. Add zucchini and tomatoes and bring mixture to a boil. Add in the cod and shrimp and continue to keep mixture at a boil. Return the chorizo to the pan. Add in oregano and smoked paprika stirring to combine. Add in mussels and cover the pan. Reduce heat to medium and keep covered until all of the mussels are opened. Add in salt and pepper to taste. Divide among bowl and serve with a crusty piece of bread.
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