Seafood with Orange Gremolata (Print Version)

# Ingredients:

→ Parsley-Olive Topping (Optional)

01 - Zest of 1 orange
02 - 1/2 giant bunch parsley (around 2 ounces), roughly chopped
03 - 2 tablespoons good olive oil
04 - 1 clove garlic, peeled and roughly cut
05 - 1/2 teaspoon flaky sea salt
06 - 1/2 teaspoon chili flakes (as a bonus)
07 - 1/2 cup assorted olives, pitted and chopped

→ Fresh Seafood

08 - 1 pound peeled and deveined large shrimp
09 - 1 pound mussels, cleaned and beards removed
10 - 1 pound clams, scrubbed well
11 - 1 pound firm white fish like halibut or cod, diced into 1-inch cubes

→ Hearty Stew Base

12 - 1/4 cup of extra-virgin olive oil
13 - 2 teaspoons thyme (dried)
14 - 2 teaspoons oregano (dried)
15 - 1 big fennel bulb, diced into ½-inch pieces (around 2 cups)
16 - 1 diced, large yellow onion (2 cups)
17 - 2 teaspoons minced garlic (around 2 cloves)
18 - 1 jar of roasted red pepper (12 ounces), drained and cut roughly
19 - 1 canned tomato, whole (28-ounce can)
20 - 1 and 1/4 cup seafood broth
21 - 1 and 1/4 cup dry white wine
22 - Salt, measured to your preference

→ Side Choices

23 - Grilled sourdough slices (skip if you want)

# Instructions:

01 - Put parsley, orange zest, olives, garlic, kosher salt, and chili flakes in a processor. Blend until mixed. Add olive oil to make a chunky consistency. Set aside at room temp as you cook the rest.
02 - Pour 2 cups of water in a pot with a steamer basket inside. Boil, lower heat, and let the mussels and clams steam with the lid on for 5-8 minutes until they pop open. Save about 2 cups of this water and toss any unopened shells.
03 - Pour some olive oil into a Dutch oven over medium heat. Add onion, a pinch of salt, and the fennel, then stir every so often for 8-10 minutes until the onion turns soft. Toss in garlic, dry oregano, roasted peppers, and thyme. Stir and cook briefly until everything looks less wet and smells like garlic.
04 - Splash in the wine and scrape the sticky bits off the bottom. Bring to a boil. Reduce to a simmer for a quick 5 minutes. Roughly mash canned tomatoes straight into the pot, juice included. Mix in the seafood stock and reserved clam liquid. Simmer for 20 minutes, uncovered, tasting as you go.
05 - Carefully slide shrimp and chunks of fish into the stew. Bring to a low bubble. Cover and cook for 2-3 minutes until the shrimp is curled and the fish looks cooked through.
06 - Take it off heat, gently mixing in the steamed mussels and clams. Adjust seasonings if needed. Dish out right away with a dollop of gremolata on top if you like.

# Notes:

01 - Want extra freshness? Add the parsley combo - it brings a bright citrus kick.
02 - Fresh seafood makes all the difference. Lobster or crab work great too!
03 - If you can’t find halibut, choose any sturdy white fish instead.

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