Ingredients
- 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
Description
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Rachael Ray
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