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Shellfish Stew with Red Wine and Fennel


Adapted recipe by tastefoodblog

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Rate this recipe 4.4/5 (9 Votes)


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large fennel bulb, halved lengthwise, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can Italian plum tomatoes, with juices
  • 2 cups chicken stock
  • 1 1/2 cups medium-bodied red wine
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon granulated sugar, or to taste
  • 18 littleneck clams (or mussels)
  • 18 medium shrimp, peeled, deveined
  • 6 to 8 large sea scallops
  • 2 cooked crabs, legs cracked, flesh removed from bodies
  • Fresh Italian parsley, chopped



Step 1

Heat oil in a large soup pot or Dutch oven over medium heat. Add onion and fennel. Cook, stirring until vegetables begin to soften, about 4 minutes. Add garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, 1 minute. Add tomatoes, chicken stock, wine, bay leaf, salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes. Taste for seasoning. If necessary add a spoonful of sugar. Add clams. Cover pot and cook until clam shells open, about 5 minutes. Add shrimp and sea scallops. Cook, partially covered until just cooked through. Add the crab legs and meat. Continue to cook until thoroughly heated. Discard any unopened clams. Serve in warm bowls garnished with parsley. Accompany with crusty baguette or garlic bread.

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