But it’s also a healthy way to enjoy the holidaysand get some delicious and nutritious omega-3s.
Ingredients
12poundmedium dry-packed scallops
12poundskinless salmon fillet, cut into 1 1/2-oz.
pieces
12poundwhite-fleshed fish, cut into 1 1/2-oz.
Photo: Jennifer Causey
Heat oil in a large Dutch oven over medium-high.
Add scallops; cook until they develop a golden-brown crust on one side, about 2 minutes.
Remove from pan, and set aside.
Add wine, 1/2 cup water and clams to pan.
Cover, increase heat to high, and cook until clams open, 5 to 7 minutes.
Transfer clams to a large bowl (discard any unopened clams).
Add mussels to pan; cover and cook until they open, 3 to 4 minutes.
Remove mussels; set aside.
Pour cooking liquid through a fine-mesh sieve over a bowl; set aside.
Add reserved oil from anchovies to pan over medium-high.
Add anchovies; cook until dissolved, about 2 minutes.
Stir in fennel; cook until tender, 5 minutes.
Add garlic and orange zest; cook 1 minute.
Stir in reserved cooking liquid, tomatoes and crushed red pepper.
Reduce heat to medium; simmer, uncovered, until sauce has thickened slightly, 12 to 15 minutes.
Nestle fish and shrimp into broth.
Cover and reduce heat to low.
Cook until seafood is opaque, 6 to 8 minutes.
Add mussels, clams and scallops, cooked sides up.
Heat until warmed through.
Top with reserved fennel fronds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
