Coco and Fish and Shellfish Stew

"The women I saw at the races wore enormous loaves on their heads, constructions made of feathers and improved with fruits and plumes; but worst of all, which appalled me, their hats did not fit on their heads. (I have mentioned that I wore mine pulled down over the ears.)"

With this statement Coco Chanel went on to change the fashion of women's hats.  Along with freeing them from the corsets and hobble skirts of the day, she made hats that stayed on their heads and served a purpose.  Hats that you could go out walking in, worn with clothes borrowed from a man's wardrobe.  Her great love, Boy Capel, took her to his tailor and had certain items of clothing copied for her.  The trend of women wearing clothing inspired by mens fashion is still popular today.

You had to have a mass of hair piled on your head to secure the elaborate creations she was talking about.  Personally I could not have done it, my personal style is in agreement with Mlle. Chanel.  Her description of those hats reminds me of a brimming pot of fish and shellfish stew.  When you lift the lid the mussels almost come spilling out.

Fish and Shellfish Stew

Serves 6 people

2 tablespoons butter + 2 tbs. olive oil
2 shallots, chopped fine
2 stalks celery, sliced
1 small fennel bulb, or 1/2 a large one, sliced
1 cup white wine
1 quart chicken stock
2 medium potatoes, peeled and cut into 1" cubes
pinch of saffron
1 tsp. salt
1 halibut steak, boned and cut into 1 “ pieces
1 red snapper fillet, boned and cut into 1” pieces
1 salmon steak, boned and cut into 1” pieces
1 lb. shrimp, peeled and de-veined
1 lb. mussels, rinsed and sorted
3 tablespoons parsley, chopped
juice of 1 lemon + 1 lemon

Saute the shallots, celery and fennel in the butter and olive oil until soft.  Add the wine and cook for a minute, then add the chicken stock, pinch of saffron,salt and the potatoes.  Simmer until the potatoes are just cooked, about 15-20 minutes.  Start adding the fish, first the halibut, then the snapper and salmon.  Simmer 3 minutes, add the shrimp and simmer 2 more minutes, then add the mussels and cover the pot tightly with a lid.  Cook until the mussels open, about 4-7 minutes.  Uncover and sprinkle in the parsley and lemon juice.  Serve in wide bowls with a batch of my gluten free buttermilk biscuits.  Garnish with lemon wedges.


This fish stew looks like a big extravagant hat, but it has none of the silly characteristics.  More is better in this case.


To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.