Italian Seafood Stew

By jocelynamanda

Ingredients

• 1 Tbsp olive oil
• 1 bulb fennel, diced (reserve the fronds)
• 1 med onion, diced
• 4 garlic cloves, roughly chopped
• 1/2 tsp fennel seeds
• 1/2 tsp red pepper flakes
• 1 can (28 oz) whole peeled tomatoes
• 12 oz clam juice
• 1 cup chicken stock
• 1 1/2 cup red wine (pinot noir)
• 2 bay leaves
• 1/2 tsp dried thyme
• salt and pepper to taste
• 1 lb firm white fish, such as halibut or cod
• 1/2 lb medium shrimp, peeled and deveined
• 12-16 mussels, scrubbed and debearded

Details

Cooking time 25mins
Adapted from menshealth.com

Preparation

Step 1

1. Minutes 0-10: Heat oil in large sauce pan or pot over med heat. Add the fennel, onion, garlic, fennel seeds, and red pepper and saute until the vegetables are soft, about 5 minutes.

2. Minutes 11-18: Lightly crush the tomatoes with your fingers and discard the remaining tomato juice from the can. Add the tomatoes to the pan, along with the clam juice, chicken stock, wine, bay leaves, and thyme, and bring to a simmer. Cook for 5 minutes, taste, and adjust the seasoning with salt and pepper.

3. Minutes 19-25: Place the fish, shrimp, and mussels in the pan. Cook until the fish is firm, the shrimp are pink, and the mussels are open, about 5 minutes. Serve with the reserved fennel fronds for garnish.