Seafood Stew

By davidv

This healthy, hearty soup is a sea of possibilities. Make as directed, or use your own blend of fish and/or shellfish.

Tip: Fresh fish can really enhance the flavor of this stew, but be sure the fish and/or shellfish doesn't have a strong "fishy" odor. Fresh fish and shellfish should be odorless, brightly colored, and moist. If possible, purchase shellfish in the shell and make sure the shells are tightly closed.

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, diced
• 3 celery stalks, diced
• 1 fennel bulb, diced, stems removed, fronds reserved
• 1 cup white wine
• 8 cups clam, lobster, or fish broth
• 4 cups petite diced tomatoes with juice
• 1-1/2 tsp saffron threads
• 1/2 tsp dried basil
• 6 red bliss potatoes, peeled and diced
• 3/4 lb small shrimp, peeled, deveined, tails removed
• 1 lb whitefish (such as cod, halibut, or flounder), cut into 1" pieces
• 2 lbs mussels, cleaned, steamed, shells removed
• 6 oz jumbo lump crabmeat
• 2 (6.5-oz) cans clams with juice, chopped

Details

Adapted from qvc.co

Preparation

Step 1

Heat the oil over medium heat in a very large (7–8 quart) stockpot. Add the garlic and sauté until it begins to brown slightly, about 2 minutes.

Add the onions, celery, and fennel and sauté until the veggies begin to soften, about 5 minutes.

Add the white wine, broth, tomatoes, saffron, and basil and bring to boil. Add the shrimp and whitefish. Return the soup to a boil and add the mussels, crabmeat, clams, and potatoes.

Return the mixture to a boil, reduce the heat, and simmer until the potatoes are tender, about 5–8 minutes.