2 cloves garlic
¼ teaspoon salt
½ cup reduced-fat mayonnaise
1 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp oil
1½ cups chopped fresh fennel bulb (about 1 large bulb)
1 jar Newman’s Own Fire Roasted Tomato and Garlic Pasta Sauce
2 8-ounce bottle clam juice
1 cup dry white wine
½ cup fresh orange juice
1½ tsp finely grated orange zest, divided
1½ tsp smoked paprika (sweet kind, such as McCormick)
16 littleneck clams, scrubbed
2 pounds cod fillets, cut into 2-inch pieces
½ pound uncooked large shrimp, peeled, deveined
½ pound bay scallops
1 cup fresh basil leaves, thinly sliced
¼ cup fennel fronds (reserved from fennel bulb), chopped
Serves: 8
Directions
Aioli: Place the garlic on a cutting board, sprinkle with salt and mash to a paste with the flat of a chef’s knife. Combine with the mayonnaise, orange juice, lemon juice and lemon zest in a small bowl. Chill.
Stew: Heat oil in heavy large pot over medium heat. Add fennel and sauté until tender, about 10 minutes. Add the pasta sauce, clam juice, white wine, 1/2 cup orange juice, orange zest, and smoked paprika. Bring to boil. Reduce heat and simmer uncovered 15 minutes.
Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
Ladle stew into bowls. Sprinkle with basil and fennel, drizzle with aioli, and serve.
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