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Venetian Fish Stoup

Venetian Fish Stoup


  • 3 tablespoons extra virgin olive oil (EVOO)

  • 4 cloves garlic, chopped

  • 2 teaspoons curry powder or paste

  • 2 pinches of saffron threads or saffron powder

  • Grated peel of 1 orange

  • Grated peel of 1 lemon

  • 1 onion, thinly sliced

  • 1 bulb fennel with fronds, fronds chopped and reserved, bulb thinly sliced

  • 1/4 cup dry white vermouth or 1/2 cup dry white wine

  • 1 can crushed tomatoes (14 ounces)

  • 1 1/2 cups chicken stock or fish stock

  • Salt and freshly ground pepper

  • 1 pound cod, cut into chunks

  • 1/2 pound medium to large shrimp, deveined and tails removed

  • 1 1/2 pounds mussels, scrubbed and debearded (discard any that have broken shells or that don't close when tapped)

  • 1/2 pound squid, sliced 1/2-inch thick

  • 1 cup basil leaves, torn or chopped

  • Crusty bread, for dunking


In a large, deep skillet or soup pot, heat the EVOO, three turns of the pan, over medium heat. Stir in the garlic, curry, saffron and citrus peels and cook for 2 minutes. Add the onion and fennel slices and cook until tender, about 10 minutes. Pour in the vermouth, then add the tomatoes and broth and bring to a boil over high heat. Season all of the seafood with salt and pepper. Add the cod and shrimp, then the mussels and squid, to the pan. Cover tightly and simmer until cooked through, 10-15 minutes. Uncover and carefully stir the stoup. Ladle into shallow bowls and top with the basil and fennel fronds. Serve the crusty bread for dunking.