Adapted from Barefoot Contessa and Adventures in my Kitchen
1 Tbl olive oil
1 Tbl butter
1/2 yellow onions, chopped
1 cup large-diced white potatoes
1 cups chopped fennel
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
1 (14.5-ounce) can plum tomatoes chopped
1/2 quart seafood stock
2 loves garlic, minced
1 teaspoon saffron threads
10 large shrimp, shelled and deveined
1 fillet tilapia, cut in large chunks
6 mussels, cleaned
2 large scallops, quartered
1/2 teaspoon grated orange zest
Instructions
Heat the oil and butter in a stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, scallops and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the orange zest, salt, and pepper, to taste.