Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 small (120g) fennel bulb, thinly sliced
  • 4 cloves (20g) garlic, minced
  • 14½ oz (411g) canned crushed tomatoes
  • 2 cups (480ml) fish stock with lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 piece bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium (300g) Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
  • 1½ lbs (680g) firm white fish, cut into 2-inch chunks
  • 1/2 lb (225g) large shrimp, peeled and deveined
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium heat. Add the diced onion and sliced fennel, and sauté for 5 to 7 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
  2. Stir in the crushed tomatoes, smoked paprika, and dried thyme. Pour in the fish stock with lemon juice and add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 to 15 minutes.
  3. Stir in the cubed potatoes. Continue to simmer, covered, for 8 to 10 minutes, or until the potatoes are just tender when pierced with a fork.
  4. Pat the fish chunks dry with a paper towel and lightly season with salt and pepper. Gently nestle the fish and shrimp into the simmering broth, spooning a bit of sauce over each piece. Cover and simmer for 5 to 8 minutes until the fish reaches an internal temperature of 145°F (63°C) and the meat is opaque and flakes easily.
  5. Garnish each bowl with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil before serving.