**Sicilian Fish Stew**

This aromatic Mediterranean stew from San Francisco chef Mark Sullivan gets a

distinctly Sicilian sweet-savory flavor from raisins and olives.


  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup minced shallot
  • 2 tablespoons minced seeded tomato
  • 2 tablespoons golden raisins
  • 1 tablespoon minced garlic
  • 1 tablespoon drained capers
  • 1/2 teaspoon ground coriander
  • 3 cups Master Fish Stock
  • 1/4 cup dry vermouth
  • Four 4-ounce, 1-inch-thick, skinless halibut fillets
  • 8 colossal head-on shrimp (about 3 pounds)
  • 1 pound littleneck clams, scrubbed
  • 1/2 pound mussels, scrubbed and debearded
  • 1/3 cup thinly sliced pitted Sicilian green olives
  • Chopped mint leaves
  • Fennel pollen


  1. In a large pot, heat the olive oil. Add the shallot, tomato, raisins, garlic, capers

    and coriander and sauté over moderately high heat until fragrant, about 1 minute.

  2. Add the fish stock and vermouth and bring to a simmer.

  3. Add the seafood in stages according to cooking time, starting with the fish that

    takes longest to cook: Cook the halibut and shrimp until white throughout,

    flipping once, about 8 minutes; cook the clams and mussels until they open, 3

    to 4 minutes. Discard any clams or mussels that don’t open.

  4. Serve the stew in bowls, garnished with the olives, mint and fennel pollen.

Serve With

Olive oil-rubbed toasts.

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