This hearty stew builds its briny, saffron-scented broth from crushed tomatoes, white wine, and vegetable stock, simmered low and slow with softened onion and fennel until deeply flavorful. King oyster mushrooms bring a satisfying, meaty bite, while hearts of palm and chickpeas round out the pot with texture and heft that stand in beautifully for the classic seafood mix. A hit of garlic, red pepper flakes, and oregano keeps things bold, and fresh parsley plus reserved fennel fronds add a bright finish right before serving. Ladled over toasted bread with a squeeze of lemon, it's a comforting, restaurant-style dinner that fits neatly into a vegetarian spread. Easy to make ahead and even better the next day, this is the kind of one-pot meal that makes plant-based cooking feel indulgent rather than like a compromise.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic, red pepper flakes, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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