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Seafood Stew · Tomato and Fennel

Tomato and Fennel Seafood Stew

Mussels, shrimp and chunks of white fish cooked in stages in a tomato, fennel and white wine broth so everything finishes tender at once. Serve with crusty bread.

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Prep
25 min
Cook
45 min
Total
1 hr 10 min
Serves
6
Level
Medium

Ingredients

  • 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

Cook to 145°F inside (check with a thermometer).

Steps

  1. Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.
  2. Heat the oil in a Dutch oven over medium heat. Add the onion and fennel and cook until soft.
  3. Add the garlic, pepper flakes, oregano and tomato paste and stir until fragrant.
  4. Pour in the wine and simmer until reduced by about half.
  5. Add the crushed tomatoes, clam juice, water, bay leaf and 1 teaspoon salt and bring to a boil.
  6. Lower the heat and simmer, partly covered.
  7. Season the fish and shrimp with 1/4 teaspoon salt.
  8. Add the mussels, cover and simmer until they begin to open.
  9. Nestle the fish chunks into the broth, cover and simmer.
  10. 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.
  11. Throw away any mussels that didn't open, and remove the bay leaf.
  12. Stir in the parsley gently and serve in wide bowls with crusty bread.

Tip: Stir gently once the fish goes in so the chunks stay whole.

Tip: Make the broth up to 2 days ahead, then bring it back to a simmer and add the seafood just before serving.

Tip: Littleneck clams can replace the mussels. Give them a 4-minute head start, since they take longer to open.

Storage: Best fresh. Refrigerate leftovers, mussels removed from the shells, up to 1 day.

Estimated nutrition per serving: 310 calories · protein 36 g · carbohydrates 19 g · fiber 5 g · sugars 9 g · fat 9 g (saturated 1.5 g) · sodium 1,020 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.