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Seafood Stew

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Broth:
  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 1 fennel bulb thinly sliced
  • 4 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 cup dry white wine
  • 2 cups seafood stock or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • Seafood:
  • 1 lb firm white fish cut into 2-inch pieces
  • ½ lb large shrimp peeled and deveined
  • ½ lb mussels scrubbed and debearded
  • ½ lb scallops optional
  • Fresh parsley chopped
  • Lemon wedges

Instructions
 

  • Heat olive oil in large pot over medium heat.
  • Add onion and fennel. Cook 5 to 6 minutes until soft.
  • Add garlic. Cook 1 minute.
  • Add white wine. Simmer 2 minutes.
  • Add tomatoes, stock, bay leaf, oregano, and red pepper flakes.
  • Bring to boil. Reduce to medium-low. Simmer 15 minutes.
  • Season with salt and pepper.
  • Add fish. Cover. Simmer 3 minutes.
  • Add shrimp and scallops. Cover. Simmer 2 minutes.
  • Add mussels. Cover. Simmer 3 to 4 minutes until mussels open.
  • Discard unopened mussels. Remove bay leaf.
  • Serve with parsley, lemon wedges, and crusty bread.

Notes

  • Use fresh or properly thawed seafood
  • Cut fish into large 2-inch pieces
  • Add seafood in order — fish first, then shrimp, mussels last
  • Do not overcook — watch timing carefully
  • Scrub mussels well and remove beards
  • Discard any mussels that do not open
  • Serve immediately — seafood gets tough if it sits
  • Make broth ahead but add seafood fresh
  • Reheat leftovers gently over low heat
  • Do not boil when reheating or seafood gets rubbery