Seafood Stew
Sarah Carey prepares a hearty seafood stew recipe from Everyday Food.
Seafood Stew
- Comments()
Everyday Food, October 2009
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 garlic clove, finely chopped
- 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
- 1 large tomato, cut into large dice
- Coarse salt and ground pepper
- 4 cups low-sodium chicken broth
- 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
- 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
- Crusty bread, for serving
Directions
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In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
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Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
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Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.
I just finished making this recipe. It is very mild. I added some chilli flakes to give to some heat. I think the next time I make it I'll add some white wine to the broth. Nonetheless I think it's a good base recipe.
A little bland..used talapia and Trader Joe's Seafood Mix
A recipe that delivers! Good flavor in 30 minutes!
I love, love, love this recipe ?
This is a great quick recipe. If you don't like the fennel you don't have to add it. I always add a little saffron and shelled clams. YUM!
I very much dislike fennel...any subs
No nutrition info on these? Or am I missing the link?
Oh YUUUUUMMM.