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Seafood Stew with Fennel and Sun-dried Tomatoes
THE DREAMING TREE38Ingredients
40Minutes
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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 puree (sun-dried)
- 20 cherrystone clams (or each Little neck)
- 2 lb. mussel
- 1 lb. shrimp (wild American preferred, 16/20's)
- 1 lb. scallops (bay or sea)
- extra-virgin olive oil
- 1 white onion (or small yellow)
- 6 cloves garlic
- 1 head fennel
- crushed red pepper
- 1 bay leaf
- 4 sprigs thyme
- 2 tomatoes (large)
- white wine
- clam juice (/seafood stock)
- salt
- pepper
- 1 bunch basil
- 1 bunch parsley
- tomato puree (sun-dried)
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Directions
- 1. 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.
- 2. Add fennel and crushed red pepper, sauté 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.
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