Tuscan Mussel and Shrimp Stew with Saffron Fennel Broth

By Sprig Originals ✓ · cooked up in Sprig

A brothy Livorno-style shellfish stew built on slow-softened fennel, garlic, white wine and crushed tomato, perfumed with saffron and finished with a shower of basil and lemon zest. Instead of the usual toasted bread, garlicky olive-oil roasted sweet potato rounds go alongside for soaking up every drop — no dairy, grains or legumes anywhere in the pot.

Ingredients

• 1.5 lb sweet potatoes, scrubbed and cut into 1/2-inch rounds
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, finely grated
• 1 tsp dried oregano
• 3/4 tsp fine sea salt

• 3 tbsp extra-virgin olive oil
• 1 large fennel bulb, cored and thinly sliced (fronds reserved)
• 1 medium yellow onion, thinly sliced
• 5 cloves garlic, thinly sliced
• 1/2 tsp fennel seeds, lightly crushed
• 1/2 tsp crushed red pepper flakes
• 1 generous pinch saffron threads
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1 28-oz can crushed tomatoes
• 1 cup water or fish stock
• 1 bay leaf
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

• 2 lb mussels, scrubbed and debearded
• 1 lb large shrimp, peeled and deveined
• 1/2 cup fresh basil leaves, torn
• 1/4 cup flat-leaf parsley, chopped
• 1 lemon, zested and cut into wedges
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Heat the oven to 425°F. Toss the sweet potato rounds with 3 tablespoons olive oil, the grated garlic, oregano and 3/4 teaspoon salt, then spread them in a single layer on a rimmed baking sheet.
2. Roast the sweet potatoes for 25 to 30 minutes, flipping once at the 15-minute mark, until deeply browned on both sides and tender in the center. Leave them in the turned-off oven to stay warm.
3. While the potatoes roast, sort the mussels: tap any that are open and discard any that do not close, along with any with cracked shells. Pat the shrimp dry and refrigerate both until needed.
4. Warm 3 tablespoons olive oil in a large Dutch oven over medium heat. Add the sliced fennel and onion with a pinch of salt and cook 10 to 12 minutes, stirring often, until soft and just beginning to color.
5. Stir in the sliced garlic, crushed fennel seeds, red pepper flakes and saffron and cook 1 minute, until fragrant. Add the tomato paste and cook 2 minutes more, stirring, until it darkens to a brick red.
6. Pour in the white wine, raise the heat to medium-high, and simmer 3 to 4 minutes, scraping the bottom, until reduced by about half.
7. Add the crushed tomatoes, water or fish stock, bay leaf, 1 teaspoon salt and the black pepper. Bring to a simmer, then reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally, until the broth tastes rounded and no longer sharp.
8. Raise the heat to medium-high and return the broth to a strong simmer. Add the mussels, cover, and cook 4 to 6 minutes, shaking the pot once, until the shells open wide. Discard any mussels that stay shut.
9. Scatter the shrimp over the top, cover again, and cook 2 to 3 minutes, just until the shrimp are pink and opaque at the thickest part. Remove the bay leaf and taste the broth, adding salt as needed.
10. Off the heat, stir in the parsley and half the basil. Ladle into wide bowls, top with the remaining basil, reserved fennel fronds and lemon zest, and drizzle with olive oil. Serve with the roasted sweet potato rounds and lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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