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Seafood Stew


1⁄4 Cup Fennel Seed
1⁄4 Cup Coriander Seed
3 Bay Leaves
3 Cups Olive Oil
4 Leeks (sliced)
2 Heads Fennel (sliced)
1 Cup Garlic (sliced)
1 Tbsp Saffron
1⁄2 Cup Tomato Paste
2 Potatoes (peeled and sliced)
6 Sprigs of Basil
6 Roma Tomatoes
1⁄2 Can Canned Tomatoes
1 1⁄2 Cups Brandy
2 Gallons Chicken Stock
2 Cups Heavy Cream
Sambucca & Red Wine Vinegar (to taste)


In a large soup pot, toast the fennel, coriander and bay leaves.
When the spices begin to smell, add the olive oil, leeks, fennel & garlic.
Cook the vegetables until soft, then add the potato, basil, saffron, and tomato paste.
Sweat for 5 minutes, add the canned and fresh tomatoes and cook for 10 more minutes.
Add the chicken stock, simmer for 30 minutes, add the cream and puree.
Pass the soup through the chinois after blending, season with sambucca and red wine vinegar as needed.
On the pick-up: sauté the mussels & clams, when they start to open, add the shrimp and snapper, finish with shaved fennel.
Garnish the heated soup with the seafood and fennel, drizzle with olive oil.

3 Mussels
2 Clams
6 Rock Shrimp
2 Slices Snapper
As Needed: Fennel (shaved)
As Needed: Olive Oil

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