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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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12 red baby potatoes
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1 fresh fennel bulb (about 450 g/1 lb.), cut into 8 slices
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750 mL (3 cups) white wine
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250 mL (1 cup) clam juice
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250 mL (1 cup) water
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8 sprigs of fresh thyme
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450 g (1 lb.) chorizo sausage, cut into 2.5-cm (1-in.) pieces
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4 cobs of corn, shucked and cut into 3 pieces
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1–1.5 kg (2-3 lb.) mussels, scrubbed
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450 g (1 lb.) cooked shrimp, thawed, tail on (21-25 count)
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To taste, salt and freshly ground pepper
Accompaniments
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Lemon wedges
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Tabasco-style sauce
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Fresh baguette
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Directions
- Place potatoes and fennel in a large saucepan. Add the white wine, clam juice, and water. Add 4 sprigs of thyme and the pieces of chorizo. Bring to a boil over high, then lower heat to medium-high. Cover and cook 5 to 7 minutes.
- Add corn, mussels, and remaining thyme. Cook uncovered 5 to 7 minutes.
- When the mussels start to open and potatoes are almost cooked, add shrimp and continue cooking 3 to 5 more minutes.
- Remove potatoes, fennel, corn, mussels, and shrimp from saucepan. Discard any mussels that didn't open.
- Divide into 4 to 6 large bowls.
- Taste broth and adjust seasoning; ladle over seafood and vegetables. Serve with lemon wedges, spicy sauce, and slices of fresh baguette.
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