Recipes Ingredients Seafood Recipes Shrimp Recipes Seafood in Fennel Broth Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: William Abranowicz Prep Time: 30 mins Total Time: 55 mins Servings: 6 An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well. Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 small fennel bulb, chopped (1 ½ cups), plus ⅓ cup fronds for serving (optional) 2 shallots, thinly sliced (½ cup) 2 cloves garlic, thinly sliced (1 tablespoon) Kosher salt 1 ½ teaspoons smoked sweet paprika 1 ½ teaspoons cumin seeds, crushed 1 ½ teaspoons coriander seeds, crushed ½ cup dry vermouth ½ cup clam stock, such as Bar Harbor 24 small clams, such as littleneck and Manila ¾ pound striped-bass fillet, cut into approximately 1 ½-by-2-inch strips 1 pound large head-on shrimp, or ¾ pound large headless shrimp 1 can (15 ounces) white beans, such as cannellini, drained and rinsed 3 tablespoons fresh lemon juice Parsley leaves, for serving Directions Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes. Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve. Rate it Print