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Seafood Stew with Fennel and Sun Dried Tomatoes
THE DREAMING TREE19Ingredients
40Minutes
550Calories
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Description
At the Gorge, Chef Fiona cooked up some of her hearty Seafood Stew with Fennel and Sun-dried Tomatoes, an ode to the bounty of seafood in the Pacific Northwest. When enjoying the dish at home, try pairing it with the Dreaming Tree Crush.
Ingredients
US|METRIC
7 SERVINGS
- 20 cherrystone clams (or each Little neck, soaked in cool water and scrubbed)
- 2 lb. mussels (soaked in cool water and debearded)
- 1 lb. shrimp (wild American preferred, 16/20's, peeled and deveined)
- 1 lb. 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 tsp. salt
- 1/2 tsp. pepper
- 1 bunch basil (leaves chopped)
- 1 bunch parsley (leaves chopped)
- 1/2 cup tomato purée (sun-dried)
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Directions
- In a large pot (with a tightly fitted lid) over medium heat sauté onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.
- Add fennel and crushed red pepper, sauté for 1-2 minutes.
- 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.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium1400mg58% |
| Potassium1390mg40% |
| Protein52g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C70% |
| Calcium20% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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