Sriracha-spiked Seafood Stew/Bouillabaisse
Recipe type: Stew
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Slightly Spicy Seafood Stew w/ Fennel.
  • 3 cups fish stock
  • 1 cup dry white wine
  • 1 yellow onion (chopped)
  • 1 yellow bell pepper (chopped or diced)
  • 2 medium fennel bulbs cubed
  • 4 anchovies (olive oil soaked) minced
  • 8 garlic cloves minced
  • 1 large orange zest
  • ¾ cup orange juice
  • 1 pinch red pepper flakes
  • 1 tsp saffron threads
  • 6 tbsp olive oil
  • 1 28 oz can of diced tomatoes
  • Salt and Black pepper
  • 30 mussels scrubbed and cleaned
  • 10 tiger prawns deveined
  • 1 lb cod
  • 1 tbsp sriracha
  1. Heat the olive oil on medium heat in a large 5-6 qt dutch oven.
  2. Toss in the vegetables (onion, fennel, garlic, bell pepper) and the minced anchovies and cook for 5 minutes.
  3. Add the red pepper flakes and the saffron and cook for an additional 10 minutes.
  4. Add the white wine and bring the stew to a boil allowing the alcohol to cook out over the next few minutes.
  5. Add the remaining non-seafood ingredients--the orange zest, orange juice, tomatoes, fish stock, and salt and pepper.
  6. Bring the stew to a boil and reduce the heat to a simmer. Simmer with the lid off the pot for the next 25 minutes.
  7. Add in the cod and cook for 5 minutes.
  8. Add in the mussels and the shrimp and cook for an additional 5 minutes or until the mussel shells open fully and the shrimp appear bright red.
  9. Remove from the heat.
  10. Place melba toast or french bread in the base of individual bowls.
  11. Pour the stew over the bread and serve immediately.
  12. Enjoy!