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By á-25087

Rate this recipe 4.4/5 (9 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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