Ingredients
Method
For the Veggies
- Preheat oven to 425 degrees. Cut up the potatoes, fennel and carrots in about 1 1/2" pieces. Try to get them close in size. Mince the garlic and combine with the olive oil and rosemary in a medium mixing bowl. Add the chopped veggies and toss to coat well. Spread on a baking sheet and roast in the oven for 20 minutes.
For the Stew
- Cut the Chorizo in quarters lengthwise and then slice into 1/8" pieces. Chop the onion and mince the garlic. Use a large dutch oven. Get it hot and add about a tablespoon of olive oil to the pan with the Chroizo and onion and cook until the Chroizo starts to brown and the onion starts to get soft. About 10 minutes. Quarter the tomatoes and add them to the pot with the minced garlic. Stir briefly and let them cook until the tomatoes start to get soft, about 5 minutes. Add the seafood stock, saffron, crushed red pepper and let it simmer for a few minutes more to let the flavors come together. Add your seafood cover and steam until cooked through. This will take about 8 minutes.
Bring it all Together
- When the veggies are done take them out of the oven, they can rest while the stew finishes up. Spoon a serving of the veggies into a shallow bowl and ladle the stew on top dividing the the fish equally between the servings.Serve with crusty garlic toast.
Notes
You may feel that you don't have enough liquid for this to make enough for 4 people before you add the seafood. Don't worry, the seafood will let off quite a bit of liquid while it cooks and you will be just fine.
You can use almost any kind of seafood for this recipe. If you are using fresh clams you need to put them in before everything else and give them about 5 extra minutes to cook. They take a bit longer because of their hard shell.
You can also substitute celery for the fennel and Pepperoni for the Chroizo.