Seafood Stew with Tomato and Fennel

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Seafood Stew with Tomato and Fennel
Serving Size:4|Prep Time:15minutes|Cook Time:20minutes
Seafood Stew with Tomato and Fennel

Ingredients

  • 1 pound clams or mussels, or ½ pound each
  • ½ pound white fleshed fish like rockfish, cod or halibut
  • ½ pound jumbo shrimp, shell-on
  • 1 tablespoon olive oil
  • ½ cup thinly sliced white onion
  • 2 cloves garlic, sliced thinly
  • ½ cup tinned whole plum tomatoes and their juice, chopped coarsely or sub diced tomatoes in their juice
  • ½ cup wine like pinot gris or sauvignon blanc
  • 1 bay leaf
  • 1 teaspoon cracked black pepper
  • 1 cup cooked or canned white beans, like butter beans or Gigante beans, drained
  • ¼ cup thinly sliced fennel

Directions

Print Recipe
Prepare the seafood
  1. Check shellfish, if any are open, give them a squeeze to see if they close. Discard any that remain open. Place shellfish in a bowl. Cover with cold water and leave them to purge (about 10 minutes) while preparing the rest of the seafood.
  2. Remove visible bones from the fish, slice it into 4 portions and set aside.
  3. Devein the shrimp by placing the tip of your knife at the back of each shrimp, blade toward the shell and running it down the back of each shrimp to the tails. Under running water, remove the vein and any bits of sand, rinsing well. Leave the shell on for best flavor. Place cleaned shrimp in a colander to drain and set aside.
Prepare the stew
  1. Heat a braising or sauté pan with a tight-fitting lid, over medium-high heat. Add the oil and the onions and cook stirring for a minute followed by the garlic. Stirring, cook the garlic for 1 minute then add the tomatoes, wine, bay leaf and pepper. Bring to a simmer.
  2. Add the shellfish, increase the heat to high, cover and steam until the shells open, about 3-4 minutes. Lower the flame to a very slow simmer and add the fish, shrimp, beans, and fennel. Cover and steam the fish and shrimp until it is just undercooked and very slightly translucent to opaque, about 140°F on a stem thermometer, about 3 minutes. Don’t overcook. The shrimp and fish will continue to cook until you serve the dish. Cover and rest a few minutes away from direct heat prior to serving.
  3. Top the dish with the fresh fennel fronds or have your guests do so as you pass the fennel at table.

Chef's Narrative

This is our go-to dish that comes together like the remembered lyric of a sweet song. The robust, fennel-spiked, tomatoey broth is perfect for any finfish or shellfish.

Recipe Substitutions

We’ve made versions with squid (and its ink) and added a leg or two of local crab with stellar results. No beans? Potatoes and even leftover cooked pasta or rice work as bean substitute.
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 5g, Saturated: 1g, Trans Fat: 0g, Sodium: 540mg, Potassium: 851mg, Carbohydrate: 20g, Dietary Fiber: 4g, Protein: 30g
Allergens:
Fish, Shellfish

Directions

Print Recipe
Prepare the seafood
  1. Check shellfish, if any are open, give them a squeeze to see if they close. Discard any that remain open. Place shellfish in a bowl. Cover with cold water and leave them to purge (about 10 minutes) while preparing the rest of the seafood.
  2. Remove visible bones from the fish, slice it into 4 portions and set aside.
  3. Devein the shrimp by placing the tip of your knife at the back of each shrimp, blade toward the shell and running it down the back of each shrimp to the tails. Under running water, remove the vein and any bits of sand, rinsing well. Leave the shell on for best flavor. Place cleaned shrimp in a colander to drain and set aside.
Prepare the stew
  1. Heat a braising or sauté pan with a tight-fitting lid, over medium-high heat. Add the oil and the onions and cook stirring for a minute followed by the garlic. Stirring, cook the garlic for 1 minute then add the tomatoes, wine, bay leaf and pepper. Bring to a simmer.
  2. Add the shellfish, increase the heat to high, cover and steam until the shells open, about 3-4 minutes. Lower the flame to a very slow simmer and add the fish, shrimp, beans, and fennel. Cover and steam the fish and shrimp until it is just undercooked and very slightly translucent to opaque, about 140°F on a stem thermometer, about 3 minutes. Don’t overcook. The shrimp and fish will continue to cook until you serve the dish. Cover and rest a few minutes away from direct heat prior to serving.
  3. Top the dish with the fresh fennel fronds or have your guests do so as you pass the fennel at table.

Chef's Narrative

This is our go-to dish that comes together like the remembered lyric of a sweet song. The robust, fennel-spiked, tomatoey broth is perfect for any finfish or shellfish.

Recipe Substitutions

We’ve made versions with squid (and its ink) and added a leg or two of local crab with stellar results. No beans? Potatoes and even leftover cooked pasta or rice work as bean substitute.
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 5g, Saturated: 1g, Trans Fat: 0g, Sodium: 540mg, Potassium: 851mg, Carbohydrate: 20g, Dietary Fiber: 4g, Protein: 30g
Allergens:
Fish, Shellfish

Ingredients

  • 1 pound clams or mussels, or ½ pound each
  • ½ pound white fleshed fish like rockfish, cod or halibut
  • ½ pound jumbo shrimp, shell-on
  • 1 tablespoon olive oil
  • ½ cup thinly sliced white onion
  • 2 cloves garlic, sliced thinly
  • ½ cup tinned whole plum tomatoes and their juice, chopped coarsely or sub diced tomatoes in their juice
  • ½ cup wine like pinot gris or sauvignon blanc
  • 1 bay leaf
  • 1 teaspoon cracked black pepper
  • 1 cup cooked or canned white beans, like butter beans or Gigante beans, drained
  • ¼ cup thinly sliced fennel
 

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