Seafood Tomato and Fennel Stew
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 small fennel bulb—halved, cored and thinly sliced
- 2 garlic cloves, crushed
- Salt
- 1 cup white wine
- 1/2 pound small fingerling potatoes, thinly sliced
- One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
- 1 quart clam juice
- 1/2 cup fresh orange juice
- 2 strips of orange zest
- 1/2 pound shelled and deveined large shrimp
- 1/2 pound skinless cod fillet, cut into 2-inch chunks
- 1/2 pound mussels, scrubbed
- 1/4 cup chopped flat-leaf parsley
- 4 teaspoons crème fraîche
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