Seafood Stew - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb chorizo sausage
2 fennel bulbs, thinly sliced crosswise,fronds reserved
1 large onion, sliced
4 cups chicken stock
1 (28 ounce) can crushed tomatoes
1 orange, zest of
2 lbs sea bass, cut into 2-inch pieces
2 lbs shrimp, peeled and deveined
2 lbs mussels, scrubbed and debearded

Preparation

in a large dutch oven heat oil.
add sausage, cook turning until brown, about 8 minutes.
remove and cut sausage into 1\" pieces.
add fennel and onions, cook until tender about 8-10 minutes.
return sausage to pan, add stock, tomatoes, zest and bring to a boil.
reduce heat to low and simmer 10 minutes.
add sea bass, stir, cover, and cook 3 minutes.
add shrimp and mussels, cover and cook until shrimp is pink and mussels open, 5 minutes more.
discard mussels that don't open.
garnish with fennel fronds.