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By á-25087

Rate this recipe 4.6/5 (8 Votes)
Shellfish Stew with Red Wine and Fennel 1 Picture
Details

  • 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

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Adapted recipe by tastefoodblog

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  • 2 cups Cavendish Farms® Chunky Diced Potatoes
  • 3/4 cup white onion, diced
  • 3/4 cup celery, diced
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  • 3/4 cup milk
  • 1 1/2 cups 35% cream
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  • 1 1/4 pounds small new or baby Yukon Gold potatoes
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  • 2 tablespoons olive oil
  • 1 fennel bulb, trimmed, diced
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
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  • 1 pound cockles or small Manila clams, scrubbed
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  • 2 tbsp (25 mL) butter
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  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
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  • Paprika
  • 8 ounces mushrooms, thinly sliced
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  • 1 tablespoon kosher salt, plus 1 1/2 teaspoons
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  • 1 pound medium shrimp, peeled and deveined
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By

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  • 2 sprays cooking spray
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By

In a small sauce pan, melt butter and blend in flour

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  • 3 tablespoons flour
  • 1 1/2 cups milk
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  • 1/2 cup grated cheese, to sprinkle on top
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4.5/5 (118 Votes)

By

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  • 2 cans crab meat
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4.5/5 (112 Votes)

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