Seafood, Tomato and Fennel Stew Recipe

Name: Seafood, Tomato and Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 small fennel bulbhalved, cored and thinly sliced; 2 garlic cloves, crushed; Salt; 1 cup white wine; 1/2 pound small fingerling potatoes, thinly sliced; One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand; 1 quart clam juice; 1/2 cup fresh orange juice; 2 strips of orange zest; 1/2 pound shelled and deveined large shrimp; 1/2 pound skinless cod fillet, cut into 2-inch chunks; 1/2 pound mussels, scrubbed; 1/4 cup chopped flat-leaf parsley; 4 teaspoons creme fraiche

Servings: persons

2 tablespoons olive oil
1 large onion, thinly sliced
1 small fennel bulbhalved, cored and thinly sliced
2 garlic cloves, crushed
Salt
1 cup white wine
1/2 pound small fingerling potatoes, thinly sliced
One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
1 quart clam juice
1/2 cup fresh orange juice
2 strips of orange zest
1/2 pound shelled and deveined large shrimp
1/2 pound skinless cod fillet, cut into 2-inch chunks
1/2 pound mussels, scrubbed
1/4 cup chopped flat-leaf parsley
4 teaspoons creme fraiche

1
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
2
Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes.
3
Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.
4
Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.
5
Add the shrimp and cod and cook until almost white throughout, about 3 minutes.
6
Add the mussels, cover and cook until they open, about 3 minutes.
7
Discard any unopened mussels and the orange zest.
8
Season with salt.
9
Ladle the stew into bowls, top with the parsley and creme fraiche and serve immediately.

277

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, thinly sliced, 1 small fennel bulbhalved, cored and thinly sliced, 2 garlic cloves, crushed, and more.

Yes, Seafood, Tomato and Fennel Stew 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, Tomato and Fennel Stew

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