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© Meredith Corporation. All rights reserved. Used with permission.
(about 7 cups)
To partially thaw fish, let stand at room temperature while preparing Step 2.
In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add fennel, celery, leek (or onion), garlic, salt and black pepper. Cook about 10 minutes or until vegetables are tender, stirring occasionally. Add broth; bring to a boil. Stir in potatoes; reduce heat. Simmer for 10 to 15 minutes or until potatoes nearly tender.
Meanwhile, cut partially thawed fish into 1-inch pieces, removing and discarding any skin. Add fish and frozen shrimp to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or until fish begins to flake when tested with a fork.
Stir in tomato, whipping cream, mustard, lemon juice, cayenne pepper, and, if desired, saffron; heat through. Garnish each serving with fennel fronds.