YIELD: SERVES 4 – 6 PREP TIME: 15 MINS COOK TIME: 1 HR 30 MINS
1/3 Cup Olive Oil
1 Fennel Bulb, Finely Chopped
1 Small Onion, Finely Chopped
3 Garlic Cloves, Minced
Pinch of Red Pepper Flakes
1 Pound Medium Sized Cleaned Squid, Bodies Cut Into 1/2 Inch Rings, Tentacles Halved
2 Cups Dry White Wine
1 (28 Ounce) Can Crushed San Marzano Tomatoes
Zest of 1 Lemon
Salt & Pepper To Taste
1 Tablespoon Dried Sicilian Oregano
2 Cups Water
1 Cup Seafood Stock
12 Ounces Cleaned Mussels
12 Ounces Littleneck Clams
12 Ounces Cleaned & Deveined Medium Shrimp
12 Ounces Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or Cod)Cut Into 1 1/2-inch Pieces
2 Medium Lobster Tails, Flesh Removed From Shells & Cut Into Bite-Sized Pieces
3 Tablespoons Fresh Parsley
Zest From 1 Lemon
1 Large Garlic Clove, Peeled
In a large heavy bottomed stockman, heat the oil over medium heat.
Add the fennel, onion, garlic, and red pepper flakes, and cook until the onions are soft and translucent, about 8 to 10 minutes.
Add the squid, and cook over medium low heat for 15 minutes.
Pour in the white wine, and cook over medium high heat until most of the wine has been absorbed, about 20 minutes.
Stir in the tomatoes and lemon zest, salt, pepper, and oregano.
Cook over low heat stirring every so often, until the mixture is very thick, about 30 to 35 minutes.
Add the water and seafood stock, and bring to a boil.
Add the mussels, clams, and shrimp, cover the pot, and cook until most of the shells have opened, about 5 minutes.
Stir in the lobster meat along with the fish, and cook another 3 to 4 minutes or until the fish is opaque.
While the stew is cooking place the parsley, lemon, and garlic on a cutting board and chop ingredients together finely.
Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.
Adapted from Chef Marco Canora for Food and Wine.