Lidia Bastianich Seafood Stew
SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
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- Stick to Odd Numbers. If you want to do as the Italians do, seven or thirteen dishes are traditional. "Odd numbers bring luck in the Christian faith: the seven sacraments and thirteen apostles," explains Bastianich.
- Invite the Masses. A festive feast calls for a packed house of hungry friends and family. The Bastianiches host a clan of anywhere from 25 to 30 people representing four generations.
- Get Expert Help. "Get the fishmonger to clean your fish for you," recommends Bastianich. Preparing a seven-course meal for a large group can be daunting, so have the monger clean the fish and seafood, and package it separately.
- Start Early. "Begin three days in advance," says Bastianich. She recommends starting with the items that will keep well, like marinade of sardines and Baccala Mantecato, a whipped salt cod spread.
- Make It Family Style. "The best way, and the only, way [to serve the meal] is family-style," advises Bastianich. "I recommend that all of the salads, baccala, and sardines be served as appetizers on a stand-up table, where you can let everyone mingle around the dishes with great white wine from Friuli.
- Keep It Simple. Yes, you are making a classic Italian meal, but don't feel like you have to cover all the bases of Italian cuisine. "Don't feel like you need to pair the dishes with a bowl of pasta," advises Bastianich, "You can instead grill polenta the day before, or, if you don't want to bother, serve the meal with lots of warm grilled bread."
- Remember Why You're There. "I look forward to having the family all around the table," says Bastianich. "I look around the table and see a snapshot of four generations of a family.
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