This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a main course

　　1/2 fennel bulb (sometimes called anise)

　　1 small onion

　　1 large plum tomato

　　1 large garlic clove

　　1/2 pound mussels (preferably cultivated)

　　1/4 pound large shrimp (about 7)

　　a 1/2-pound piece skinless scrod or halibut

　　1/4 teaspoon crumbled saffron threads

　　1/2 cup dry white wine

　　1 1/2 tablespoons olive oil

　　3 cups fish stock or low-salt chicken broth

　　Garnish: lemon wedges

　　Accompaniment: crusty bread

　　

Step 1

Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.

　　

Step 2

In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.

　　

Step 3

Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.