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Seafood Stew

Seafood stew simmers fish, mussels, and shrimp in a tomato broth with fennel, white wine, and herbs. The seafood cooks right in the Dutch oven until the shrimp are opaque, the mussels open, and the fish reaches 145°F.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 fennel bulb, trimmed and diced
  • 1 red bell pepper diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 4 cups seafood stock
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 lb firm white fish such as cod, cut into 1-inch pieces
  • 1 lb mussels scrubbed and debearded
  • 1 lb large shrimp peeled and deveined
  • 0.25 cup fresh parsley chopped
  • 1 tbsp lemon juice

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat.
  2. Add the onion, fennel, bell pepper, salt, and black pepper and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and red pepper flakes and cook for 30 seconds.
  4. Pour in the wine and simmer for 2 minutes.
  5. Add the crushed tomatoes, seafood stock, oregano, and bay leaf, bring to a simmer, and cook uncovered for 20 minutes.
  6. Remove and discard the bay leaf.
  7. Add the fish and mussels, cover, and simmer for 4 minutes.
  8. Add the shrimp, cover, and simmer for 3 to 5 minutes, until the shrimp are opaque, the mussels have opened, and the fish reaches 145°F.
  9. Discard any mussels that remain closed.
  10. Stir in the parsley and lemon juice, then serve hot.

Notes

For tender seafood, add it only after the broth has simmered and discard any mussels that remain closed. Refrigerate leftovers for up to 2 days; freezing is not recommended because the seafood can become tough. For a lower-sodium version, use low-sodium seafood stock.