A version of this dish, a Lowcountry riff on French bouillabaisse, has been on the menu at FIG since 2003. If the broth is made in advance, this stew is quick to assemble. The broth starts with a medley of vegetables and alliums—red onion, fennel, celery, leeks, shallots, garlic, and bay leaves—which provide a solid base of flavor, augmented by shrimp shells and fish bones. Then come the finishing touches. Elegantly seasoned with anise-flavored liqueur, such as Pernod, and saffron threads, this Lowcountry Fish Stew feels truly special. With little neck clams, fish, mussels, and shrimp, this stew proves that more really is merrier. Lata says to simmer the fish until it's just done to preserve the delicate textures and flavors.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.