Seafood Stew

Name: Seafood Stew
Prep time: 25 min
Total time: 25 min
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

52 Ratings
10 Reviews

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

Everyday Food, October 2009

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Recipe Summary

total:

25 mins

prep:

25 mins

Servings:

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

Step 1
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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Step 2
Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
Step 3
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.

Reviews (10)

52 Ratings

5 star values: 8
4 star values: 22
3 star values: 14
2 star values: 4
1 star values: 4

Martha Stewart Member

08/14/2017

I made this tonight. I made a few changes. I used an onion instead of a leek. I added two squirts of Sriracha and 2 Tablespoons capers. I also added 1 Tablespoon of ghee. My husband LOVED it!!!

Martha Stewart Member

07/13/2013

I made a few changes to this. I added 1 sliced shallot, 1/2 c. vermouth (use something good like NP, the cheap stuff is awful), additional salt & pepper, potato cubes, and a few shakes of tabasco sauce. I also used a lobster bouillon base too. Very good for a quickie recipe.

Martha Stewart Member

02/06/2011

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.

Martha Stewart Member

01/05/2011

A little bland..used talapia and Trader Joe's Seafood Mix

Martha Stewart Member

01/05/2011

A recipe that delivers! Good flavor in 30 minutes!

Martha Stewart Member

01/03/2011

I love, love, love this recipe ?

Martha Stewart Member

12/24/2010

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!

Martha Stewart Member

12/24/2010

I very much dislike fennel...any subs

Martha Stewart Member

12/23/2010

No nutrition info on these? Or am I missing the link?

Martha Stewart Member

12/23/2010

Oh YUUUUUMMM.

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Reviews (10)

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Seafood Stew

Gallery

Recipe Summary

Ingredients

Directions

Reviews (10)

All Reviews for Seafood Stew