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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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