Seafood Stew
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium bulb fennel, fronds reserved, diced
- 1 medium Spanish onion, diced
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- 2 pinches red pepper flakes
- 1 cup dry white wine
- One 28-ounce can diced San Marzano tomatoes
- 4 cups lobster, shrimp or seafood stock
- 12 littleneck clams, cleaned
- 12 ounces cod fillet or other firm white fish, cut into 1-inch cubes
- 8 ounces bay scallops
- 24 mussels, cleaned and debearded
Organization Tags
Tags easily organize your Recipe Library
Comments