A recipe from “The Big Green Egg Cookbook”

  • ¼ cup extra-virgin olive oil
  • 8 oz. Mahi Mahi, cut into 2-inch cubes
  • 6 oz. Snapper, cut into 2-inch cubes
  • 12 sea scallops
  • 1 cup diced yellow onions
  • 1 thinly sliced fennel bulb, fronds reserved
  • 1 tablespoon minced garlic
  • 2 cups white wine
  • 1 cup water
  • 1 cup Pernod or Sambuca
  • 1 cup clam juice
  • 1 (28 oz.) can crushed San Marzano tomatoes
  • 1 pinch saffron
  • ¼ cup firmly packed fresh tarragon leaves
  • 12 clams, scrubbed
  • 12 mussels, scrubbed and beards removed
  • 12 jumbo shrimp, peeled and de-veined
  • 4 oz calamari, cut into rings
  • ½ cup firmly packed torn fresh basil leaves
  • 6 (1-inch- thick) slices ciabatta bread, grilled
  • Equipment: Porcelain coated grid, Dutch Oven

Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400F.

Place the Dutch Oven on the grid to preheat for 10 minutes.

Pour the olive oil into the Dutch Oven. Add the Mahi Mahi and the Snapper. Close the lid of the EGG and sear for 2 minutes. Turn the fish over, close the lid of the EGG, and sear for 2 more minutes. Transfer the fish to a plate and set aside. Add the scallops to the Dutch Oven and sear for 30 seconds. Turn the scallops over and cook for another 30 seconds. Transfer the scallops to the plate with fish and cover with plastic wrap. Refrigerate until needed.

Add the onions, fennel, and garlic to the Dutch Oven and sautee for 1 minute. Carefully add the wine, water, Pernod or Sambuca, clam juice, tomatoes, saffron, and tarragon and mix well. Close the lid of the EGG and simmer uncovered for 20 minutes. Add the clams, close the lid of the EGG, and cook for 3 minutes. Add the mussels and shrimp, close the lid of the EGG, and cook for 3 minutes. Add the reserved fish and scallops and the calamari and basil. Close the lid of the EGG and cook for another 2 minutes. Place the bread slices on the Grid, around the Dutch Oven, and toast for 30 seconds per side. Remove the Dutch Oven and transfer the bread to a rimmed sheet pan.

To assemble, place a piece of the toasted bread in the bottom of each bowl, spoon the stew over the bread, sprinkle with fennel fronds, and serve.

Makes 4 servings