Home Cooking


MzMaggie | Apr 20, 200511:12 AM

Posting Moved Here From General Topics -The Chowhound Team

Here is a classic recipe (T&T)which includes fennel, sometimes called anise: (inspired by threads on L.A.


4 tblsp. olive oil
1 large fennel (anise) bulb, chopped
1 large green bell pepper, coarsely chopped
1 large onion, thinly sliced
4 large cloves garlic, minced
4 tsps. fennel seed
1 14-1/2 oz. cans Italian-style stewed tomatoes
2 8-oz. bottles clam juice
8 oz. uncooked medium/large shrimp
1 lb. crab legs
8 oz. firm fish fillet, cut into 2" pieces
8 mussels
8 clams

Heat olive oil in heavy large saucepan over medium-high heat. Add fennel, green pepper, onion, garlic and fennel seeds. Cover pan & cook until tender, stirring occasionally, about 5-7 minutes. Add stewed tomatoes & clam juice. Boil until mixture is slightly thickened, stirring occasionally. (Can be prepared 1 day ahead. cover & refrigerate. Bring stew to simmer before continuing.)Add seafood to stew. Simmer until seafood is just cooked through & clams & mussels open (about 5 min. Serves 4

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