This was a very tasty recipe, however, I recommend making this for a group and eating the whole pot on day one. The leftovers weren't as good.
8 ounces chorizo, casings removed, crumbled
Brown in a Dutch oven, remove to a plate, wipe out pot with a paper towel.
2 tablespoons olive oil
Heat (in same pot) at medium/high.
2 cups finely diced fennel
Add to pot, stirring often, 3 minutes.
1 cup finely diced onion
Add to pot, turn down to medium, and cook 8-10 minutes.
4 cloves garlic, smashed and chopped
Add and cook 3 minutes.
2 tablespoons tomato paste
Add to pot, increase heat to high, cook 3 minutes.
1 cup dry white wine
Add to pot, reduce heat to medium/high, stir until wine evaporates, 1-2 minutes.
4 cups chicken stock (I always use unsalted)
2 medium tomatoes, diced
1 teaspoon fish sauce
salt and pepper to taste
Add to pot along with chorizo. Bring to a simmer.
8 ounces firm fish (halibut, tilapia, mahi mahi, salmon...I used tilapia)
Add and simmer a couple of minutes.
1 pound shrimp
Add and simmer a couple of minutes.
1 pound mussels (be sure to purge them well to get rid of sand otherwise they will be all kinds of gritty!!)
Add and simmer a couple of minutes.
1/2 lemon (juice)
1/3 cup fresh flat leaf parsley
Sprinkle over.
Serve with cannellini beans and/or crusty bread.
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