Ingredients
8
ounces smoked bacon slices, coarsely chopped
1
6-ounce red-skinned potato, unpeeled, cut into 1/2-inch pieces
1
medium fennel bulb, coarsely chopped; 2 tbsp fronds chopped and reserved
1
1/4 cups dry white wine
1
cup canned low-salt chicken broth
1
8-ounce bottle clam juice
1
14 1/2-ounce can diced tomatoes in juice
1
tsp chopped fresh thyme
1
1/2 pounds halibut fillet, cut into 2 1/2-inch pieces
1
pound uncooked large shrimp, peeled
1/4
cup chopped fresh Italian parsley
Directions
1.
Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.
2.
Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.
New-York Restaurants
