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Seafood stew
Chuck Williams, founder
of Williams-Sonoma, Inc., which has more than 250
retail stores. The business relation, begun in 1991,
has been of tremendous importance for the
development and adjustment to all the international regulations of Ruffoni's industry. |
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INGREDIENTS
for 4 people
• 4 slices crusty country-style bread,
each about 1/2 inch (12mm) thick
• Extra-virgin olive oil for brushing,
plus 3 Tbs.
• 2 small fennel bulbs, about 1 1/2 lb.
(750g) total
• 3 garlic cloves, chopped
• 1 lb. (500g) ripe plum tomatoes,
peeled, seeded and coarsely chopped
• 2 bay leaves
• 1 Tbs. fresh lemon juice
• 1 cup (250ml) dry white wine
• 2 cups (500ml) bottled clam juice
• 4 cups (1 l) water
• 2 to 3 tsp. salt
• Large pinch of red pepper flakes
• 2 lb. (1kg) assorted white fish, such
bass, red snapper and sole, cut into
(5cm) pieces
• 1/2 lb. (250g) medium shrimp, peeled
and deveined with tails intact
• 12 to 14 mussels, well scrubbed
and debearded
• Coarsely chopped fresh flat-leaf
parsley for garnish (optional)
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Preheat an oven to 350°F (180°C). Brush
the bread slices with olive oil and arrange
on a baking sheet. Bake until lightly
toasted, 8 to 10 minutes. Set aside.
Cut off the stalks and stem ends from
the fennel bulbs. Cut each bulb in half
lengthwise and cut away and discard the
core. Cut each half lengthwise into 4
wedges. Set aside.
In the Ruffoni copper soup pot over
medium-low heat, warm the 3 Tbs. oil.
Add the garlic and sauté until it begins to
turn golden, 1 to 2 minutes. Add the
tomatoes, fennel and bay leaves and
cook until the tomatoes start to release
their juices, 8 to 10 minutes. Stir in the
lemon juice, wine, clam juice, water, salt
and red pepper flakes. Reduce the heat
to low and simmer until the fennel is
almost tender, 20 to 25 minutes.
Add the white fish, cover and simmer for
5 minutes. Add the shrimp and mussels
(discard any that do not close to the
touch), cover and simmer until the fish
and shrimp are opaque and the mussels
open, 5 to 6 minutes more; discard any
mussels that did not open. Discard the
bay leaves.
To serve, place 1 toasted bread slice in
the bottom of each soup bowl and ladle
the stew into the bowls. Garnish with
parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma,
Simple Italian Cooking, by Chuck Williams
(Weldon Owen, 1995). |
