Seafood Stew
Recipe Details
- Level: Easy
- Yield: 6 servings
- Total Time: 1 hr 30 min
- Preparation Time: 30 min
- Cooking Time: 1 hr
Nutritional Information Per Serving
Calories 524 | Total Fat 13 g | Saturated Fat 2 g | Carbohydrates 27 g | Dietary Fiber 6 g | Sugar 11 g | Protein 64 g | Cholesterol 223 mg | Sodium 1991 mg
Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely minced
- 3/4 teaspoon dried crushed red chili flakes, plus extra to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes with juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, cleaned
- 1 pound mussels, cleaned and debearded
- 1 pound large raw shrimp, peeled and deveined
- 1 1/2 pounds firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch pieces
Cooking Instructions
- In a large pot over medium heat, warm the olive oil. Add the sliced fennel, chopped onion, shallots, and salt, and cook until the onions become translucent, about 10 minutes. Then incorporate the garlic and 3/4 teaspoon of red pepper flakes, cooking for an additional 2 minutes. Mix in the tomato paste.
- Add the diced tomatoes along with their juices, white wine, fish stock, and bay leaf. Cover and bring the mixture to a simmer. Lower the heat to medium-low, cover again, and allow it to simmer gently for roughly 30 minutes to let the flavors meld.
- Add the clams and mussels to the pot. Cover and cook until the shellfish start to open, approximately 5 minutes. Then add the shrimp and fish chunks. Continue to simmer gently until the shrimp and fish are just cooked and all clams have opened, about another 5 minutes, stirring carefully. Discard any shellfish that remain closed.
- Adjust seasoning with extra salt and red pepper flakes according to taste. Serve the stew by ladling it into bowls.
This elegant seafood stew brings together the briny sweetness of fresh clams and mussels with succulent shrimp and flaky fish, all simmered in a aromatic tomato and white wine broth. The fennel and shallots create a sophisticated flavor foundation that makes this dish feel restaurant-worthy, yet it's simple enough to prepare on a weeknight. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
