Tomato and Fennel Seafood Stew
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 fennel bulb, cored and thinly sliced
- 5 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can crushed tomatoes, 28 oz
- 16 fl oz clam juice, bottled
- 1 cup water
- 1 bay leaf
- 1 tsp kosher salt
- 1 lb mussels, scrubbed and debearded
- 1 lb white fish fillets, firm, such as cod or halibut, in 1 1/2-inch chunks
- 1 lb large shrimp, peeled and deveined
- ¼ tsp kosher salt, for the fish and shrimp
- ¼ cup fresh parsley, chopped
- crusty bread, for serving
Tomato and Fennel Seafood Stew
- Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.
- Heat the oil in a Dutch oven over medium heat. Add the onion and fennel and cook until soft.
- Add the garlic, pepper flakes, oregano and tomato paste and stir until fragrant.
- Pour in the wine and simmer until reduced by about half.
- Add the crushed tomatoes, clam juice, water, bay leaf and 1 teaspoon salt and bring to a boil.
- Lower the heat and simmer, partly covered.
- Season the fish and shrimp with 1/4 teaspoon salt.
- Add the mussels, cover and simmer until they begin to open.
Tomato and Fennel Seafood Stew
- Nestle the fish chunks into the broth, cover and simmer.
- Add the shrimp, cover and simmer until the shrimp are pink, the fish is opaque and flakes at 145°F (63°C), and the mussels are open.
- Throw away any mussels that didn't open, and remove the bay leaf.
- Stir in the parsley gently and serve in wide bowls with crusty bread.
- Cook to 145°F inside (check with a thermometer).