SEAFOOD AND SAUSAGE STEW

This hearty dish is proof that soup never goes out of season.

INGREDIENTS

• 2 tbsp. olive oil
• 6 oz. fully cooked andouille sausage, sliced
• 2 small leeks, white and light green parts only, sliced
• 1 small fennel bulb, chopped
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 small pinch saffron (optional)
• 1/3 c. dry white wine
• 1 (28-ounce) can diced tomatoes
• 2 (8-ounce) bottles clam juice
• 1 lb. mussels, scrubbed and debearded
• 1/2 lb. peeled and deveined medium shrimp
• 1/2 lb. skinless flaky white fish (such as bass, halibut, or cod), cut into 1-inch pieces
• 2 tbsp. chopped fresh flat-leaf parsley
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Heat oil in a large copper pot or Dutch oven over medium heat. Add sausage, leeks, and fennel. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic, bay leaf, and saffron (if desired). Cook, stirring constantly, 30 seconds. Add wine and cook until syrupy, 1 to 2 minutes. 
2. Increase heat to medium-high. Add tomatoes and cook, stirring occasionally, until thickened, 9 to 10 minutes. Add clam juice and 3 cups water; bring to a boil. Reduce heat to medium and add mussels; cook 3 minutes. Add shrimp and fish. 
3. Cook until mussels, shrimp, and fish are cooked through, 3 to 4 minutes. Discard bay leaf. Stir in parsley. Season with salt and pepper. Serve immediately.
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