SUMMER SEAFOOD STEW

Summer Seafood Stew image

Provided by Annacia * @Annacia

Categories Seafood

Number Of Ingredients 17

6 ounce(s) crumbled chorizo, optional
2 cup(s) finely diced fennel ( one large bulb)
1 cup(s) finely diced onion ( half a large onion)
4 - garlic cloves, smashed and roughly diced
2 tablespoon(s) tomato paste
1 cup(s) dry white wine
4 cup(s) chicken stock ( or a good fish stock)
1 teaspoon(s) fish sauce ( leave out if using fish stock)
2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
8 ounce(s) firm fish like halibut, talapia, mahi mahi, or salmon
1 pound(s) mussels ( or sub clams)
1 pound(s) large prawns, raw, peeled and de-veined ( or sub scallops)
1/2 teaspoon(s) chili flakes or cayenne
- sea salt and pepper to taste
1/2 cup(s) chopped flat leaf parsley
1 - lemon
- crusty bread or 1 cup of cannellini beans

Steps:

In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
Taste, adjust salt and lemon to your preferences. Divide among bowls and finish with the fresh parsley.