Seafood Stew With Fennel And Sun Dried Tomatoes

Name: Seafood Stew With Fennel And Sun Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 cherrystone clams or each Little neck, soaked in cool water and scrubbed; 2 pounds mussels soaked in cool water and debearded; 1 pound shrimp wild American preferred, 16/20's, peeled and deveined; 1 pound scallops bay or sea; 1/4 cup extra-virgin olive oil; 1 white onion or small yellow; 6 cloves garlic minced; 1 head fennel thinly sliced; 1 pinch crushed red pepper more if you like spice; 1 bay leaf; 4 sprigs thyme; 2 tomatoes large, rough chopped; 1 cup white wine; 1 cup clam juice /seafood stock; 1 teaspoon salt; 1/2 teaspoon pepper; 1 bunch basil leaves chopped; 1 bunch parsley leaves chopped; 1/2 cup tomato puree sun-dried

Servings: persons

20 cherrystone clams or each Little neck, soaked in cool water and scrubbed
2 pounds mussels soaked in cool water and debearded
1 pound shrimp wild American preferred, 16/20's, peeled and deveined
1 pound scallops bay or sea
1/4 cup extra-virgin olive oil
1 white onion or small yellow
6 cloves garlic minced
1 head fennel thinly sliced
1 pinch crushed red pepper more if you like spice
1 bay leaf
4 sprigs thyme
2 tomatoes large, rough chopped
1 cup white wine
1 cup clam juice /seafood stock
1 teaspoon salt
1/2 teaspoon pepper
1 bunch basil leaves chopped
1 bunch parsley leaves chopped
1/2 cup tomato puree sun-dried

1
In a large pot (with a tightly fitted lid) over medium heat saute onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.
2
Add fennel and crushed red pepper, saute for 1-2 minutes.
3
Add bay leaf, thyme, tomatoes, white wine, clam juice and salt and pepper. Increase heat to medium high and bring to a boil. Reduce by 1/3.
4
Add clams, stir and cover for 1 minute (longer for larger clams).
5
Add mussels, stir, cover and cook for 1 minute.
6
Add shrimp, stir, cover and cook for about 3-4 minutes.
7
Add scallops, stir, cover and cook for about 2 minutes, (maybe longer) until shrimp and scallops are opaque and most of the mussels and clams are opened (Discard those that do not open). Turn off heat.
8
Add basil and parsley. Stir the sun-dried tomato puree into the broth, and season with salt and pepper to taste.
9
Serve with crusty bread, lightly toasted.

307

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 19 ingredients. The key ingredients include: 20 cherrystone clams or each Little neck, soaked in cool water and scrubbed, 2 pounds mussels soaked in cool water and debearded, 1 pound shrimp wild American preferred, 16/20's, peeled and deveined, 1 pound scallops bay or sea, and more.

Yes, Seafood Stew With Fennel And Sun Dried Tomatoes 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!