Seafood Stew with Anchovy Aioli Recipe

Name: Seafood Stew with Anchovy Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 4 garlic cloves, minced; 1/2 cup dry white wine; 1 cup bottled clam juice; One 28-ounce can diced peeled tomatoes with their juices; 1 tablespoon tomato paste dissolved in 1/2 cup water; Two 2-inch-long strips of orange zest; 1 1/2 teaspoons anchovy paste; Salt and freshly ground pepper; 1/4 cup mayonnaise; Cayenne pepper; 3/4 pound shelled and deveined large shrimp, cut into 1-inch pieces; 3/4 pound sea scallops, halved or quartered if large

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
One 28-ounce can diced peeled tomatoes with their juices
1 tablespoon tomato paste dissolved in 1/2 cup water
Two 2-inch-long strips of orange zest
1 1/2 teaspoons anchovy paste
Salt and freshly ground pepper
1/4 cup mayonnaise
Cayenne pepper
3/4 pound shelled and deveined large shrimp, cut into 1-inch pieces
3/4 pound sea scallops, halved or quartered if large

1
Preheat the oven to 350.
2
In a medium saucepan, heat the olive oil until shimmering.
3
Add the onion, carrot and three-fourths of the garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes.
4
Add the wine and cook until evaporated, about 3 minutes.
5
Stir in the clam juice, the tomatoes and their juices, the diluted tomato paste, orange zest and 1/2 teaspoon of the anchovy paste; season with salt and pepper.
6
Simmer over moderately high heat until reduced by half, about 15 minutes.
7
Discard the orange zest.
8
Transfer half of the soup to a blender and coarsely puree.
9
Return the puree to the soup in the saucepan.
10
Meanwhile, in a small bowl, stir the mayonnaise with the remaining garlic and 1 teaspoon of anchovy paste.
11
Season the aioli with cayenne.
12
Return the soup to a gentle boil.
13
Add the shrimp and scallops and simmer until just cooked through, about 3 minutes.
14
Serve the soup in deep bowls; pass the aioli at the table.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, 1 medium carrot, finely chopped, 4 garlic cloves, minced, and more.

Yes, Seafood Stew with Anchovy Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Stew with Anchovy Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions