Seafood Tomato Stew (Printable Version)
A flavorful mix of seafood cooked in a tomato and wine broth. Shrimp, fish, and shellfish make it extra hearty.
# What You'll Need:
→ 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 to Follow:
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.
# Additional Notes:
01 -
Shellfish that stay closed should be tossed out.
02 -
Eat immediately while it's still warm.