Pescatarian Fisherman's Stew
Total time1 hr
Prep time20 min
Cook time40 min
4.9(29)
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Learn more āIngredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 small fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, minced
- Ā½ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth stock or seafood stock
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried oregano
- 1 bay leaf
- 1 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- Ā¾ lb large shrimp, peeled and deveined
- 1 lb littleneck clams, scrubbed
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking for another 1ā2 minutes until the paste darkens slightly.
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