Name: Fish Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 3 Tablespoons olive oil; 1 fennel bulb sliced; 1 onion chopped; 3 large shallots chopped; 2 teaspoons kosher salt; 4 garlic cloves minced; 1/4 teaspoon dried crushed red pepper or more to taste; 1/4 cup tomato paste; 28 oz can of diced tomatoes; 1 1/2 cups dry white wine; 5 cups fish stock or clam juice; 1 bay leaf; 1 1/2 pounds assorted fish such as salmon, mahi or firm fleshed fish, cut into 2 inch chunks.; 1 pound shrimp, peeled and deveined.; 1 pound clams, scrubbed and burped; 1 pound mussels, scrubbed; 1/2 pound scallops (optional, but delicious) cut into bite size pieces

Fish Stew

Recipe by Anything But Lima BeansCourse: SeafoodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

This fish stew has a nice little kick to it! Great served with crusty bread for dipping into the broth. The variety of seafood in the stew is delightful to the palate!

Ingredients

3 Tablespoons olive oil
1 fennel bulb sliced
1 onion chopped
3 large shallots chopped
2 teaspoons kosher salt
4 garlic cloves minced
1/4 teaspoon dried crushed red pepper or more to taste
1/4 cup tomato paste
28 oz can of diced tomatoes
1 1/2 cups dry white wine
5 cups fish stock or clam juice
1 bay leaf
1 1/2 pounds assorted fish such as salmon, mahi or firm fleshed fish, cut into 2 inch chunks.
1 pound shrimp, peeled and deveined.
1 pound clams, scrubbed and burped
1 pound mussels, scrubbed
1/2 pound scallops (optional, but delicious) cut into bite size pieces

Directions

Saute fennel, onion, shallots and salt in olive oil over medium heat until the onion is translucent, about 10 minutes.
Add garlic and red pepper flakes and saute about 1-2 minutes.
Stir in tomato paste.
Add tomatoes with their juices, wine and fish or clam stock and bay leaf. Cover and bring to simmer. Reduce to medium-low and simmer for about 30 minutes for the flavors to blend.
Note: you can make the stock to this point and hold it until you are ready to serve.
Add the clams and mussels to the stock. Cover and cook until the clams and mussels open.
Add the shrimp and fish and simmer gently until fish and shrimp are cooked through, about 5 minutes.
Discard any unopened mussels or clams.
Season with salt or more red pepper flakes.

Notes

Hold adding the seafood until you are ready to serve. That way the seafood will be cooked perfectly and won’t get tough or rubbery. Serve with nice crusty garlic bread so you can use it to dip into those great juices!