Seafood Stew with Shallots and Potatoes

MAKE THIS WITH: Le Creuset 8-qt. Oval Oven

Ingredients:

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 shallots, sliced

• 1 fennel bulb, sliced and fronds reserved for garnish

• 1 teaspoon salt

• 5 garlic cloves, chopped

• 1 cup white wine

• 3 cups seafood stock or clam juice

• 1 teaspoon whole fennel seeds

• 1 teaspoon whole coriander seeds

• 1 teaspoon whole black peppercorns

• 2 bay leaves

• 2 cups fingerling potatoes

• 1 1/2 pounds clams, cleaned

• 2 pounds mussels, cleaned

• 1 pound lobster meat, cooked and cut into chunks

• 1/4 cup chopped parsley

• Crusty bread

• 1 lemon, cut into wedges

Directions:

1. Heat olive oil and butter in a large Dutch Oven set over medium heat. Add shallots and fennel, season with salt, and cook until beginning to soften, about 5-7 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add wine and seafood stock and bring to a simmer.

2. Meanwhile, place the fennel seeds, coriander seeds, peppercorns and bay leaves in a 4-inch square of cheesecloth.  Tie the spices up in the cheesecloth with butchers twine and put into the pot.  Add the potatoes, and cook until almost tender, about 7 minutes. Add the clams and mussels to the pot, cover and cook until shells open (discard any shells that do not open). Add the lobster meat and gently toss to combine and heat through.

3. Season the broth to taste with more salt if desired. Garnish with the fennel fronds and parsley. Serve alongside crusty bread and lemon wedges.