Seafood Tomato Stew (Print)

A flavorful mix of seafood cooked in a tomato and wine broth. Shrimp, fish, and shellfish make it extra hearty.

# Ingredients:

→ Base

01 - Chopped sweet onion
02 - Freshly minced garlic
03 - Fennel bulb, sliced
04 - Butter (unsalted)

→ Sauce

05 - Stock made from vegetables
06 - Tomatoes, already diced into small pieces
07 - Juice from clams
08 - White wine (dry)
09 - Paste made from tomatoes

→ Seafood

10 - Chunks of cod or halibut
11 - Freshly cleaned mussels
12 - Cleaned little neck clams
13 - Scallops from the sea
14 - Shrimp, peeled and ready

→ Seasonings

15 - Crushed red chili flakes
16 - Parsley, chopped fresh
17 - Leaf of bay
18 - Oregano, dried
19 - Salt & pepper to taste

# Steps:

01 - In butter, soften the fennel and onion till lightly tender, roughly 8 minutes.
02 - Mix in garlic, tomato paste, oregano, chili flakes, wine, tomatoes, stocks, and bay leaf.
03 - Let the mixture cook with the lid on for 15 minutes to bring everything together.
04 - Place clams and mussels into the pot, cooking them 3-4 minutes until they start to open.
05 - Add scallops, shrimp, and fish. Cook for another 3-4 minutes, just till done. Stir in parsley at the end.

# Notes:

01 - Shellfish that stay closed should be tossed out.
02 - Eat immediately while it's still warm.

Back