Recipe Swap: Ina's Seafood Stew

I was very excited about the latest Recipe Swap theme- Soups & Stews! Soups are perfect for the cool fall evenings we are having in Wisconsin. I submitted my recipe for Zuppa Toscana, and in return received Ina's Seafood Stew from Ammie at Adventures In My Kitchen.  I love to try new recipes, and was intrigued by the this stew. However, I was a little nervous about the cost because fresh seafood is not cheap in late October in Wisconsin. Lucky for me our store was having a bag sale! Score! I loved the flavors of this stew, and it is easy to swap in your favorite seafood/fish. I tweaked the recipe a tad and was very pleased with the results! Since it is only Ron and I a scaled the recipe down so it feeds 2-3 people versus the 6 serving original. Visit A Taste of Home Cooking for more fabulous Soups & Stews from my fellow swappers! Enjoy!

Ina's Seafood Stew
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

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.

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