Rye Free Fisherman's Stew

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 small fennel bulb, cored and thinly sliced, fronds reserved
4 garlic cloves, minced
½ 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
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
¾ 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 1–2 minutes until the paste darkens slightly.

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