SEAFOOD STEW WITH TOMATOES AND FRESH HERBS

SEAFOOD STEW WITH TOMATOES AND FRESH HERBS image

Yield 8 Servings

Number Of Ingredients 15

6 Tbsp. extra-virgin olive oil
3 cups thinly sliced onions
1½ large fresh fennel bulbs, trimmed, halved, thinly sliced
4 large garlic cloves, minced
½ tsp. (scant) dried crushed red pepper
1 28-oz. can crushed tomatoes with added puree
1 15-to-16oz can crushed tomatoes with added puree
1½ cups dry white wine
3 8-oz. bottles (or more) clam juice
1½ lbs. halibut fillets, cut into 1-inch pieces
1½ lbs. uncooked large shrimp, peeled, deveined
1½ lbs. mussles, scrubbed, debearded
1½ lbs. small clams, scrubbed
¾ cup chopped fresh Italian parsley, divided
1 Tbsp. chopped fresh tarragon

Steps:

Heat oil in large wide pot over medium-high heat. Add onions, fennel, garlic, and crushed red pepper. Sauté until onions are tender, about 10 minutes. Add all crushed tomatoes; cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes. Add halibut, shrimp, mussels, clams, half of parsley, and tarragon. Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes. Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any clams and mussels that do not open). Sprinkle with remaining parsley.