Anthony Bourdain's Therapeutic Seafood Stew | BTB E74

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more economical.

shellfish

🥗Healthier: chicken

💰Cheaper: canned clams

Chicken is a leaner protein alternative, and canned clams are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Start by slicing half an orange to get the juice and set aside the wedges for snacking.

Take one head of fennel, remove the stems, slice it down the middle, and remove the core. Save the fronds for later.

Thinly slice the fennel and set it aside.

Prepare two leeks and two small white onions by thinly slicing them as well.

In a large pot over medium heat, add 2 oz of olive oil.

Add the sliced leeks, fennel, and onions to the pot, and sprinkle with salt to extract moisture. Sweat the vegetables for about 4-5 minutes until translucent.

Add 18 oz of canned tomatoes and 4 minced garlic cloves to the pot, cooking for an additional 4-5 minutes to release flavors.

Add the fish scraps (head of the snapper, two porgies, and shrimp shells) to the pot and stir for about 2-3 minutes.

Add the juice and peel of the orange, a shot of sambuca, and the saffron strands to the pot.

Pour in enough water to cover the mixture entirely and add a bouquet garni if available.

Let the mixture simmer on low heat for about 1 hour to 1 hour and 15 minutes.

While the stew simmers, prepare the aioli by blending 8 cloves of garlic with a pinch of sea salt in a food processor.

If the garlic gets stuck, switch to using a mortar and pestle to create a paste.

Add one egg yolk to the garlic paste and whisk in a metal bowl while slowly adding oil drop by drop until emulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens