SEAFOOD STEW

Seafood Stew image

A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 medium bulb fennel, fronds reserved, diced
1 medium Spanish onion, diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 pinches red pepper flakes
1 cup dry white wine
One 28-ounce can diced San Marzano tomatoes
4 cups lobster, shrimp or seafood stock
12 littleneck clams, cleaned
12 ounces cod fillet or other firm white fish, cut into 1-inch cubes
8 ounces bay scallops
24 mussels, cleaned and debearded

Steps:

Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

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