👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and sliced fennel, and sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and cook for another minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

3. 3

   Stir in the pureed tomatoes, fish stock, bay leaf, chopped parsley, and thyme leaves. Bring the mixture to a simmer.

   💡 プロのコツ: Using good quality fish stock will significantly enhance the flavor.
4. 4

   Season the broth with salt and pepper. Gently add the cod chunks to the simmering broth. Cook for about 5 minutes.

5. 5

   Add the shrimp and cleaned mussels to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.

   💡 プロのコツ: Don't overcook the seafood; it cooks quickly.
6. 6

   Taste the stew and adjust seasoning if necessary. Remove the bay leaf before serving. Ladle the fish stew into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.

   💡 プロのコツ: Crusty bread is essential for soaking up the delicious broth.