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.

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 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.

That's it — enjoy your meal!

Seafood, Tomato and Fennel Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions