Smoky Shrimp & Halibut Stew

8 ounces smoked bacon slices, coarsely chopped
2/3 cup chopped onion
1 6-ounce red-skinned potato, unpeeled, cut into 1/2-inch pieces
1 medium fennel bulb, coarsely chopped; 2 tablespoons fronds chopped and reserved
1 1/4 cups dry white wine
1 cup canned low-salt chicken broth
1 8-ounce bottle clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 teaspoon chopped fresh thyme

1 1/2 pounds halibut fillet, cut into 2 1/2-inch pieces
1 pound uncooked large shrimp, peeled
1/4 cup chopped fresh Italian parsley

Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.

Add halibut and shrimp to pot; cover and cook until opaque in center

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