This classic Italian Christmas Eve dish was traditionally a way to celebrate the arrival of Christ by abstaining from meat. But it's also a healthy way to enjoy the holidays—and get some delicious and nutritious omega 3s. Don’t skip the anchovies; these tiny umami bombs add an extra layer of rich flavor to this hearty stew.
How to Make It
Let scallops, salmon, and fish come to room temperature. 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. Turn off heat. 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.
