Seafood Stew with Winter Squash, Tomatoes and Saffron Recipe

Name: Seafood Stew with Winter Squash, Tomatoes and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1/2-inch pieces peeled seeded butternut squash (from about 1 1/4 pounds); 2 tablespoons extra-virgin olive oil; 3/4 cup chopped onion; 3/4 cup chopped fennel bulb; 2 garlic cloves, minced; 2 tablespoons tomato paste; 2 teaspoons chopped fresh thyme; 1 bay leaf; 3 cups bottled clam juice; 1 14 1/2-ounce can diced tomatoes in juice; 1 cup dry white wine; 1/2 cup dry Sherry; 1/2 cup water; 24 small clams, scrubbed; 1/4 teaspoon saffron threads, crushed; 1 1/2 pounds sea bass fillets, cut into 1-inch pieces; Fennel fronds (optional)

Servings: persons

2 cups 1/2-inch pieces peeled seeded butternut squash (from about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
3/4 cup chopped fennel bulb
2 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
1 bay leaf
3 cups bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 cup dry white wine
1/2 cup dry Sherry
1/2 cup water
24 small clams, scrubbed
1/4 teaspoon saffron threads, crushed
1 1/2 pounds sea bass fillets, cut into 1-inch pieces
Fennel fronds (optional)

1
Steam squash until almost tender, about 10 minutes.
2
Cool.
3
(Can be prepared 1 day ahead.
4
Cover and chill.)
5
Heat olive oil in heavy large pot over medium heat.
6
Add chopped onion, chopped fennel and minced garlic and sauteuntil translucent, about 3 minutes.
7
Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute.
8
Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil.
9
Reduce heat to medium, cover and simmer 20 minutes to blend flavors.
10
Discard bay leaf.
11
Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open).
12
Add sea bass and steamed squash to stew.
13
Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes.
14
Season stew to taste with salt and pepper.
15
Ladle stew into bowls.
16
Garnish with fennel fronds, if desired, and serve.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 cups 1/2-inch pieces peeled seeded butternut squash (from about 1 1/4 pounds), 2 tablespoons extra-virgin olive oil, 3/4 cup chopped onion, 3/4 cup chopped fennel bulb, and more.

Yes, Seafood Stew with Winter Squash, Tomatoes and Saffron 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.

Seafood Stew with Winter Squash, Tomatoes and Saffron

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