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Seafood Stew · Tomato and Fennel

Tomato and Fennel Seafood Stew

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for red pepper flakes

    Instead of red pepper flakes

    • Cayenne: About half as much. Even heat throughout, no flakes.
    • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
    • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

    More for red pepper flakes

  • Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano

  • Swaps for tomato paste

    Instead of tomato paste

    • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
    • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

    More for tomato paste

  • Swaps for dry white wine

    Instead of white wine

    • Broth + vinegar or lemon juice: The same amount of chicken or vegetable broth, plus 1 tsp white wine vinegar or lemon juice per cup. Savory and bright; a little less fruity.
    • Dry vermouth: The same amount. Herbal and a bit stronger.
    • White grape juice + vinegar: Half white grape juice and half broth, plus a splash of vinegar. Sweeter; fine in small amounts.

    All 4 swaps for white wine

    Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

  • Swaps for crushed tomatoes

    Instead of canned tomatoes

    • Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
    • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

    More for canned tomatoes

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

Step 1 of 12

Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.

Step 2 of 12

Heat the oil in a Dutch oven over medium heat. Add the onion and fennel and cook until soft.

Step 3 of 12

Add the garlic, pepper flakes, oregano and tomato paste and stir until fragrant.

Step 4 of 12

Pour in the wine and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until
reduced (how to reduce) Reduce Simmer a liquid uncovered so water steams off and the flavor and body get stronger. 1. Use a wide pan; more surface means faster reducing.2. Bring the liquid to a lively simmer, uncovered.3. Stir now and then and scrape the sides back in.4. Look at the level against the pan, or dip a spoon to check thickness.5. Salt at the end, since salt gets stronger as it reduces. Done when: The level has dropped by the amount the recipe says, and it is glossy and coats a spoon. How to reduce a sauce: mistakes to avoid
by about half.

Step 5 of 12

Add the crushed tomatoes, clam juice, water, bay leaf and 1 teaspoon salt and bring to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
.

Step 6 of 12

Lower the heat and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
, partly covered.

Step 7 of 12

Season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
the fish and shrimp with 1/4 teaspoon salt.

Step 8 of 12

Add the mussels, cover and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until they begin to open.

Step 9 of 12

Nestle the fish chunks into the broth, cover and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
.

Step 10 of 12

Add the shrimp, cover and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until the shrimp are pink, the fish is opaque and flakes at 145°F (63°C), and the mussels are open.

145°F

Step 11 of 12

Throw away any mussels that didn't open, and remove the bay leaf.

Step 12 of 12

Stir in the parsley gently and serve in wide bowls with crusty bread.

All done

Enjoy!

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Ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for red pepper flakes

    Instead of red pepper flakes

    • Cayenne: About half as much. Even heat throughout, no flakes.
    • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
    • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

    More for red pepper flakes

  • Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano

  • Swaps for tomato paste

    Instead of tomato paste

    • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
    • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

    More for tomato paste

  • Swaps for dry white wine

    Instead of white wine

    • Broth + vinegar or lemon juice: The same amount of chicken or vegetable broth, plus 1 tsp white wine vinegar or lemon juice per cup. Savory and bright; a little less fruity.
    • Dry vermouth: The same amount. Herbal and a bit stronger.
    • White grape juice + vinegar: Half white grape juice and half broth, plus a splash of vinegar. Sweeter; fine in small amounts.

    All 4 swaps for white wine

    Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

  • Swaps for crushed tomatoes

    Instead of canned tomatoes

    • Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
    • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

    More for canned tomatoes

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley